Tordelli Lucchese with Tomato and Meat Sauce

Ingredients

• For the pasta: For the pasta:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 tsp salt 1/2 tsp salt
• For the filling: For the filling:
• 250g (9 oz) ground beef 250g (9 oz) ground beef
• 250g (9 oz) ground pork 250g (9 oz) ground pork
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil 1/4 cup chopped fresh basil
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• For the sauce: For the sauce:
• 2 tbsp olive oil 2 tbsp olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1/4 cup red wine 1/4 cup red wine
• 1 tsp sugar 1 tsp sugar
• 1/2 tsp dried oregano 1/2 tsp dried oregano
• 1/2 tsp dried basil 1/2 tsp dried basil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 49g (Sugars: 6g)
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, basil, salt, and black pepper for the filling. Set aside.
3. 3.
   On a lightly floured surface, roll out the pasta dough into a thin sheet. Cut out circles using a round cookie cutter or a glass.
4. 4.
   Place a spoonful of the filling mixture onto each pasta circle. Fold the circle in half, sealing the edges by pressing firmly with your fingers. Then, bring the two corners together and press to seal, forming a tortellini-like shape. Repeat with the remaining dough and filling.
5. 5.
   In a large pot of salted boiling water, cook the tordelli for about 5-6 minutes or until they float to the surface. Drain and set aside.
6. 6.
   In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent. Pour in the crushed tomatoes, red wine, sugar, dried oregano, dried basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
7. 7.
   Serve the cooked tordelli with the tomato and meat sauce. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for a healthier option. If desired, you can substitute with ground chicken or turkey.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for the best flavor. If you have lactose intolerance, you can try using a lactose-free cheese alternative.

Tips & Tricks

• To save time, you can prepare the pasta dough and filling in advance and refrigerate them separately until ready to use.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the tomato sauce while simmering.
• Serve the tordelli with a sprinkle of freshly grated Parmesan cheese and a drizzle of extra virgin olive oil for an extra touch of flavor.
• If you have any leftover tordelli, they can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or by briefly dipping them in boiling water.

Serving advice

Tordelli Lucchese is best served hot, straight from the stove. Arrange the pasta pockets on individual plates and generously ladle the tomato and meat sauce over them. Garnish with fresh basil leaves and grated Parmesan cheese for an added burst of flavor. Serve alongside a fresh green salad and crusty Italian bread to complete the meal.

Presentation advice

For an appealing presentation, arrange the tordelli neatly on a large serving platter, with the sauce poured over them. Sprinkle some freshly chopped parsley or basil on top for a pop of color. Serve the dish family-style, allowing everyone to help themselves to the delicious stuffed pasta pockets.