Tortellini Bolognese Recipe #99438
After enjoying a Bolognese dish at a famous Italian restaurant, I knew I had to find a recipe I could make at home. The very first one I stumbled upon, from an old $1.00 cookbook I'd purchased, rivaled that of the restaurant's. What luck!!!!
1¼ hours | 25 min prep
SERVES 4
- 2 tablespoons olive oil
- 4 slices bacon, finely chopped
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 3/4 lb ground sirloin
- 1/2 lb ground pork
- 1/2 cup dry red wine, divided
- 2 cups beef broth, divided
- 1 (6 ounce) can tomato paste
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 cup heavy cream
- 1 lb frozen cheese tortellini
- freshly grated parmesan cheese
- In a large, deep skillet, over medium heat, heat olive oil.
- Add bacon and cook until lightly browned, about 3 minutes. Drain grease.
- Add onion, carrots, celery, and garlic and cook, stirring often, until onion is softened.
- Break up ground sirloin and pork and add to skillet.
- Cook until no longer pink, about 10 minutes.
- Add half the wine and half of the beef broth.
- Cook over medium-high heat until liquid is almost absorbed, about 15 minutes.
- Lower heat and stir in the tomato paste, salt, black pepper, parsley, and basil.
- Pour in remaining wine and beef broth.
- Simmer, covered, for 20 minutes.
- While sauce is simmering prepare tortellini according to package directions.
- After sauce has simmered 20 minutes, stir in the heavy cream and heat through.
- Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.
- {Note:I use a food processor to finely chop the bacon, onion, carrots, and celery for a smoother textured sauce, and to save an abundance of time}.
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5 stars