Tortellini Bolognese Recipes

TORTELLINI BOLOGNESE (OLIVE GARDEN COPYCAT)

Steps:

• HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
• DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
• TOSS hot, drained pasta in sauce. Top with Parmesan cheese. Serve immediately.

20 MINUTE EASY RAVIOLI OR TORTELLINI BOLOGNESE

Steps:

• Prepare frozen pasta as directed; drain.
• While pasta is cooking, in a saucepan or skillet, heat olive oil.
• Add ground beef, onion and garlic; cook until beef is browned.
• Add tomatoes, wine or broth, mushrooms, basil and oregano/thyme and mix.
• Simmer for 5 minutes, stirring occasionally.
• Add salt and pepper to taste.
• Serve sauce over cooked pasta.

TORTELLINI BOLOGNESE

Steps:

• 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}.