Bolognese Ravioli

Italian cuisine is one that cannot be passed up. No matter what you have it is always so delicious. When we saw this idea in Jamie Oliver’s new cookbook we had to try it – we just put our own recipe together instead. It takes a while but if you have the time it is totally worth it.
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celery sticks
can of chopped tomatoes
tomato puree
cherry tomatos
500g beef mince
balsamic vinegar
pasta dough (bought from pasta store or recipe for dough here)
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1. Put carrot, mushrooms, celery and onion into a food processor and chop very finely.
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2. Place meat into a hot pot and cook while constantly mincing the meat further into smaller pieces
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3. Add the vegetables in and cook for a further 10 minutes while constantly stirring
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4. Add in the chopped tomatoes, tomato puree, salt, pepper and mixed herbs.
5. Let simmer for 45 mins while stirring every 5-10mins. Once the sauce is thick put in the fridge to cool.
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6. While the sauce is cooking roll out the dough super thin (1-2mm thick) and cut into pieces big enough for ravioli.
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7. Chop the cherry tomatoes in half and finely chop the fresh basil so it is ready to go for later.
8. Make the ravioli by placing a teaspoon of bolognese sauce onto one piece of pasta, wet the edges with water and then cover with another piece of pasta. Place onto baking paper and separate all of them so they don’t stick. Make as many as you need and then put the remaining sauce in the freezer for spaghetti or lasagne another time.
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9. Cook the ravioli in boiling hot water – they should only take 4mins to cook.
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10. While cooking the ravioli, in a separate pot place in a knob of butter, add in the cherry tomatoes and a teaspoon of balsamic vinegar. Continue stirring so the tomatoes don’t stick to the bottom. There should eventually become a nice sauce.
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11. Add the ravioli into a large pan and then the sauce on top. Sprinkle on the fresh basil and stir through.
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12. Serve with parmesan cheese and salad greens.
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