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Hearty and comforting, this tortellini bolognese recipe is both rich in flavor and satisfying in taste, making it a dish everyone will love. It doesn't hurt that it is ready in 45 minutes!
When I think of comfort food, I think of pasta - from beef ragu to gnocchi carbonara to baked cheddar mac and cheese.
But is there much better than pasta tossed in some good old meat sauce? Well that's what bolognese is, a fancier and heartier meat sauce.
And while you can toss any type of pasta you like in this, I love the using tortellini here, which is a ring shaped pasta that is stuffed with cheese in this case.
Let's be honest though, the real star is this homemade bolognese sauce. And no you don't have to simmer it for 3 hours. The secret is pureeing the veggies to make a paste. It helps intensify the flavor of the sauce after it has been browned.
So if you are looking for a dish that helps pass comfort food 101, this tortellini bolognese recipe should be at the top of the list.
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Ingredient Notes
- Mirepoix - the combination of onion, carrot, celery and garlic is the base for almost any braised recipe. By pureeing it before cooking, you help intensify the flavor.
- Beef - bolognese is a fancy meat sauce, so ground beef plays an important part in the flavor.
- Wine - you need a quality dry red wine as it helps dissolve the fats but also adds some acidity to bring balance to this tortellini bolognese.
- Tomatoes - using a combination of crushed tomatoes and tomato paste helps thin the sauce but also adds a rich tomato flavor.
- Tortellini - use cheese tortellini as it works perfectly with the bolognese sauce. You can really step up your game and make your own, but store-bought is fine.
Ingredient Swaps
While this recipe is pretty perfect, you can mix up the ingredients. Some variations include:
- While ground beef is traditional for this recipe, you can also use ground pork or even ground turkey/chicken.
- I like the added creaminess from heavy cream, but milk is a good substitute.
- It is called tortellini bolognese for a reason, but you can use any pasta you like - from pappardelle to rigatoni to orecchiette.
Step-by-Step Photos
First, puree the veggies in a food processor and then cook in a large skillet over medium-high heat with some olive oil, until the water has evaporated it has become browned.
Add in the beef and cook until browned. Stir in the herbs and crushed red pepper flakes before deglazing with wine. Then add the tomatoes, paste, salt and pepper and bring to a boil. Let simmer for 10 minutes.
Stir in the nutmeg, basil and cream before adding the cooked tortellini and Parmesan cheese.
FAQs
Bolognese sauce is a meat-based sauce that includes tomatoes, wine and either milk or cream and originated in Bologna, Italy - hence the name. It's different from spaghetti sauce which in general is primarily tomatoes but no meat.
Yes. Wine is a key ingredient to giving this bolognese its depth of flavor. And using a wine you'd be willing to drink is even more important so don't go cheap on the wine.
Remember, once you open the wine to cook you have to drink it and that's never a bad thing.
This tortellini bolognese will last about 3 days if stored in an airtight container in the fridge.
You can also keep in the freezer for up to 3 months.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Side Dish Suggestions
While this tortellini bolognese recipe is perfect on its own. You can serve with a variety of sides including:
Pro Tips/Recipe Notes
- You can skip pureeing the veggies and just cook in the skillet before adding the beef if you prefer.
- Use quality dry red wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Chianti or Pinot Noir are best.
- If using fresh herbs, triple the amount as it isn't as strong.
- Cook the tortellini until just al dente as it will cook more when tossing in sauce.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
Other Pasta Recipes
If you’ve tried this tortellini bolognese recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Tortellini Bolognese
Ingredients
- 2 tablespoon olive oil
- ½ large sweet onion, diced
- 1 large carrot, diced
- 1 rib celery, diced
- 4 cloves garlic, minced
- 1 lb ground beef
- 1 tablespoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 cup dry red wine
- 1 (28 oz can) crushed tomatoes
- ¼ cup tomato paste
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon dried nutmeg
- ¼ cup fresh basil, chopped
- ⅓ cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 lb tortellini
Instructions
- Add the onion, carrot, celery and garlic to a food processor and puree until a paste forms.
- Heat olive oil in a large skillet over medium-high heat. Add the pureed veggies and cook until the water has evaporated and they have become brown, about 10 minutes.
- Add the ground beef, crumbling the meat with a wooden spoon. Cook for about 5-7 minutes or until the meat is cooked through and beginning to brown.
- Stir in the oregano, thyme and red pepper flakes and cook for an additional minute. Pour wine in to scrape up any brown bits. Let cook for a minute, before adding the crushed tomatoes, tomato paste, salt and pepper, stirring to combine. Bring to a boil and then lower the heat, simmering for 10 minutes.
- While sauce is simmering bring pot of salted water to boil and cook tortellini according to directions.
- With pasta cooking finish the sauce by adding the nutmeg, basil and cream. Drain the tortellini and add to sauce, stirring in Parmesan cheese. Top with some Parmesan and basil.
Notes
- You can skip pureeing the veggies and just cook in the skillet before adding the beef if you prefer.
- Use quality dry red wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Chianti or Pinot Noir are best.
- If using fresh herbs, triple the amount as it isn't as strong.
- Cook the tortellini until just al dente as it will cook more when tossing in sauce.
- Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
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