Tortellini Bolognese
Quick, rich, and deeply flavorful, this tortellini bolognese recipe blends authentic Italian ragù with clever shortcuts, perfect for busy nights or weekend comfort.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Large pot for boiling pasta
- Colander
Ingredients
For the Bolognese Sauce:
- 2 tablespoons olive oil
- 1 small onion finely diced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 100 g spicy pepperoni chopped (optional for quick flavor)
- 400 g ground beef or a blend of beef and pork
- 2 spicy Italian sausages casings removed
- 3 tablespoons tomato paste
- 700 ml marinara sauce homemade or high-quality jarred, like Rao’s or Carbone
- 1/2 cup milk or cream cheese for extra creaminess
- 1 tablespoon basil pesto
- Salt and pepper to taste
For the Tortellini:
- 500 g fresh or frozen cheese tortellini or meat-filled if preferred
- Water and salt for boiling
Optional Garnish:
- Fresh basil leaves
- Grated Parmigiano-Reggiano cheese
Instructions
Prepare the Soffritto:
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrot, and celery. Cook for 6–8 minutes, stirring occasionally, until softened and fragrant.
Crisp the Pepperoni (Optional):
- Add chopped pepperoni and cook until slightly crisp. This step infuses the oil with spicy, smoky depth.
Brown the Meats:
- Add ground beef and sausage. Cook, breaking the meat apart, until browned and cooked through, about 8–10 minutes. Season lightly with salt and pepper.
Build the Sauce:
- Stir in tomato paste and cook for 3–5 minutes to deepen the flavor. Add the marinara sauce and a splash of water. Bring to a gentle simmer.
Simmer & Enrich:
- For the quick method, simmer uncovered for 15–20 minutes, stirring occasionally. For the traditional method, reduce heat to low and simmer for 1½ to 2 hours, stirring occasionally. Stir in milk or cream cheese and basil pesto in the final minutes to finish the sauce.
Cook the Tortellini:
- Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually 2–4 minutes for fresh, 5–7 for frozen). Drain well.
Combine & Serve:
- Add cooked tortellini to the sauce and toss gently to coat evenly. Adjust seasoning if needed. Serve hot, topped with Parmigiano-Reggiano and fresh basil.
Notes
Quick flavor boost: Pepperoni + spicy sausage replicate long-simmered depth fast.
Authentic option: Omit pepperoni, use milk instead of cream cheese, and simmer low and slow for 2 hours.
Vegetarian version: Substitute meat with lentils and mushrooms for a hearty, umami-rich base.
Make ahead: The sauce can be made up to 3 days in advance or frozen for up to 3 months.