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overhead shot of bolognese with tortellini on white plate

Tortellini Bolognese

Hearty and comforting, this bolognese with tortellini is both rich in flavor and satisfying in taste, making it a dish everyone will love.
Course Pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 492kcal
Author Ryan Beck


  • 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
  • cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 1 lb tortellini


  • 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.


  • 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.


Serving: 1g | Calories: 492kcal | Carbohydrates: 39g | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 57mg | Sodium: 557mg | Potassium: 268mg | Fiber: 2g | Sugar: 2g