Maestra Alessandra says only “mountain people” make this dish, a declaration that is not meant as a compliment. Like the Smeraldine (page 184), which diverge from the classic tortellini in brodo—the only acceptable method of serving tortellini according to bolognesi—pasticciata diverges from tradition, dressing the pasta with a rib-sticking dish, meat on meat on meat ragù. While tortellini in brodo is the crowning jewel of Bologna and puts the pasta on a pedestal, this recipe gives you the best of both worlds: stuffed pasta and savory sauce, a hearty combination that is satisfying on a cold night, whether you live in Italy or America, or anywhere in between.
SERVES 6
31/2 CUPS [700 G] RAGÙ DELLA VECCHIA SCUOLA (PAGE 90)
1 CUP [240 ML] HEAVY CREAM
KOSHER SALT
1 RECIPE TORTELLINI (PAGE 176)
1 CUP [100 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet over medium heat, bring the ragù to a simmer and cook for about 3 minutes. Add the cream, return the mixture to a simmer, and season with salt. Set the sauce aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the tortellini and cook until tender, 2 to 3 minutes.
Meanwhile, return the sauce to medium heat. Using a spider, transfer the pasta to the sauce and swirl gently to coat. Add some pasta cooking water, as needed, to loosen the sauce. Serve immediately with the Parmigiano-Reggiano sprinkled on top.
