Tortellini Bolognese
Tortellini Bolognese is a quick and hearty pasta dish featuring cheese tortellini and rich, savory bolognese sauce, perfect for family dinners or easy weeknight meals.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Colander
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil
- 1 cup spicy pepperoni chopped
- 1 small yellow onion diced
- 2 celery ribs diced
- 1 carrot diced
- 3 –4 garlic cloves minced
- 1 lb ground beef
- 1/2 lb spicy Italian sausage casings removed
- 2 tsp dried oregano
- Salt and black pepper to taste
- 3 oz tomato paste about 1/4 cup
- 2 jars 24 oz each marinara sauce (e.g. Rao’s, Carbone)
- 1/2 cup water or milk
- 2 –3 tbsp cream cheese
- 1/3 cup basil pesto
- 1 package 20 oz cheese tortellini
- Freshly grated Parmesan cheese for serving
- Fresh herbs parsley or basil, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped pepperoni and cook until crispy, about 5 minutes.
- Stir in onion, celery, carrot, and garlic. Sauté until vegetables are soft, about 3–4 minutes.
- Add ground beef and sausage. Cook, breaking up the meat, until browned, about 10 minutes.
- Mix in dried oregano, salt, pepper, and tomato paste. Cook for 3–4 minutes.
- Pour in marinara sauce and water (or milk). Stir well and bring to a gentle simmer.
- Simmer uncovered for 10–15 minutes, stirring occasionally, until sauce thickens.
- Stir in cream cheese and pesto until melted and fully incorporated.
- While sauce simmers, cook tortellini according to package directions. Drain and return to pot.
- Ladle sauce over tortellini, add Parmesan cheese, and toss to coat evenly.
- Serve immediately, garnished with fresh herbs and more Parmesan.
Notes
Substitute ground chicken or turkey for a lighter version.
For vegetarian, use plant-based sausage and cheese tortellini.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
For extra richness, add a splash of heavy cream before serving.