Tortellini Bolognese

• 1 tbsp olive oil
• 4 oz mortadella, chopped
• 1 None onion, finely chopped
• 1 clove garlic, crushed
• 12 oz ground veal
• 2 cups tomato puree with herbs
• 1/2 cup beef stock
• 1/2 tsp sugar
• 14 oz tortellini
• None None Grated Parmesan cheese, to serve

1. Heat the oil in a large heavy-bottomed saucepan on medium heat. Saute the mortadella, onion and garlic for 3-4 mins, until the onion is tender.
2. Increase the heat to high. Add the ground veal and cook for 5-6 mins, until well browned, breaking up any lumps as it cooks.
3. Add the tomato puree, stock and sugar. Bring to a boil. Reduce the heat to low. Simmer, partially covered, stirring occasionally, for 20-25 mins, until thickened. Season to taste.
4. Meanwhile, cook the tortellini in a large saucepan of boiling, salted water according the package directions. Drain well. Divide among serving bowls. Top with the meat sauce. Sprinkle with grated Parmesan cheese and serve.

olive oil, mortadella, onion, clove garlic, ground veal, tomato puree, beef stock, sugar, tortellini, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/29082 (may not work)