Bolognese & Agnolotti


4-6 servings

Cook Time

45 minutes



  • 2 tbsp. olive oil
  • ¼ lb. ground pork
  • ¼ lb. ground beef
  • 4 cloves garlic, smashed
  • 1 shallot or scallion, diced
  • 1 mini pepper, diced
  • 1 baby carrot, diced
  • ½ rib celery, diced
  • 4-6 grape tomatoes, halved
  • 1 large mushroom, diced
  • 4 dried tomatoes, diced
  • 1 tbsp. tomato paste
  • 1 tsp. dried oregano & basil
  • 1 tbsp. sugar 
  • 3 oz. red wine 
  • 1 cup broth
  • 1 bay leaf
  • 1 sprig thyme
  • 3 cups San Marzano tomatoes, hand crushed
  • S&P TT
  • 2 oz heavy cream, optional
  • Sriracha, optional



  • ½ cup Parmesan & Pecorino, grated 
  • 1 cup ricotta
  • ½ cup mozzarella, shredded
  • 1 pack Wonton skins
  • 3 oz. egg wash 
  • S&P TT
  • Shaved Parmesan, garnish



    1. Heat 1 tbsp. oil in a heavy bottom pot, add pork then add the beef.
    2. Cook to brown the meat slightly on medium-low heat. 
    3. Move meat to the sides of the pot, add veggies and sweat for 5 minutes, don’t brown.
    4. Add tomato paste, dried herbs, and sugar.
    5. Deglaze with wine, add broth, bay leaf, thyme, then San Marzano.
    6. Bring to a boil, reduce heat to a simmer for 20 mins, stirring often. 
    7. Add water if liquid evaporates, do not let it scorch.
    8. Remove bay leaf & thyme, adjust seasoning with S&P, add sriracha if heat is desired. 
  • Add cream just before serving for a pinkish variation.


    1. For the filling: mix cheeses with 1 oz. of egg, S&P.
    2. For the Agnolotti: Place a small amount of cheese in the center of a wonton skin, lightly brush the edges with egg wash.
    3. Fold the skins over, make sure to remove air bubbles before sealing and press the edges with a pasta cutter.
    4. Repeat until the filling is gone. Lay Agnolotti on a sheet pan dusted with Semolina flour. 
    5. Do not stack Agnolotti directly on each other.
    6. To Cook: Shake off excess Semolina,  gently place into rapidly boiling salted water until all pasta floats to the surface.
    7. Drain pasta, place in a bowl and top with sauce, garnish with shaved Parmesan.
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