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Classic Tortellini Bolognese with Rich Meat Sauce

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Tortellini Bolognese

Cheese-filled tortellini simmered in a rich Bolognese sauce — classic Italian comfort food that’s hearty and satisfying.
Course: Entrée
Cuisine: Italian
Servings: 8

Ingredients

  • 1 lg. onion chopped
  • 1 stalk celery chopped
  • 2 med. carrots chopped
  • 3 cloves garlic minced
  • 1 lb. lean ground beef chuck
  • 1/2 lb. Italian sausage
  • 1 c. half and half or whole milk
  • 1 c. chicken broth
  • 1 T. white wine vinegar
  • 1 (28 oz.) can crushed tomatoes
  • 1 (6 oz.) can tomato paste
  • 2 tsp. dried Italian seasoning crushed
  • 1 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 (24 oz.) pkg. cheese tortellini fresh or frozen
  • Freshly grated Parmesan Romano or Asiago for serving

Instructions

  • Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add the chopped onion, celery, carrots and minced garlic. Sauté until vegetables are tender, about 8 minutes.
  • Add the ground beef and Italian sausage. Break up any large pieces and cook, stirring frequently, until the meat is no longer pink, about 10 minutes. Drain excess fat.
  • Pour in the half-and-half (or whole milk) and bring to a boil. Lower the heat and simmer, uncovered, about 5 minutes or until most of the liquid has evaporated.
  • Add the chicken broth and white wine vinegar. Return to a boil, then reduce heat and simmer uncovered for 15 minutes or until the liquid is nearly reduced.
  • Stir in the crushed tomatoes, tomato paste, dried Italian seasoning, black pepper and salt. Bring to a gentle boil, reduce heat and simmer uncovered about 5 minutes, until the sauce has thickened.
  • Meanwhile, cook the cheese tortellini according to package directions and drain. Add the tortellini to the Bolognese, toss gently to coat, and serve in bowls. Top with freshly grated Parmesan (or Romano/Asiago) and chopped fresh oregano if desired.