Tortellini Bolognese

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There is simply nothing like a cozy, rich bolognese meat sauce. Served over soft cheese tortellini, this is truly comfort in a bowl. This sauce slow-simmers in your oven for the most delicious aroma and worth-the-wait flavor. Serve with a green salad for a weeknight meal, or any special occasion dinner. Mangia!

To me, a warm, belly-filling bolognese is synonymous with autumn. Those meaty, veggie filled swirls of sauce nestled in tender cheese tortellini? Forever and ever, amen. This cozy comfort meal beckons everyone to the kitchen with its saucy, mouthwatering aroma.

Though this has been a longtime favorite dish of mine, I’ve never had it QUITE like my man makes it. This slow-simmered meat sauce was one of the first dishes he wooed me with in his tiny apartment kitchen. And now, it has become a special go-to recipe in our family home… frequently requested by our kids, too!

That’s right, I give all the credit to my fellow cook in the house for this one. 📣 Hear that, honey?

The man could make this bolognese blindfolded, but kindly scratched down his recipe for me as he cooked. It only took minimal begging, but resulted in maximum joy when we were enjoying bowlfuls on a chilly autumn night. There is really no better pasta dish than a homecooked Tortellini Bolognese, made by the one you love.

For serving on the side? We love a fresh green salad, Fluffy Garlic Butter Breadsticks or Cheesy Pull Apart Garlic Bread. Our readers go crazy for these bread recipes! A big, comforting bowl of bolognese with your favorite pasta makes a hearty enough meal on its own, too.

Come join me as I show you the steps for this rich, scrumptious sauce!

Ready to cook your own Tortellini Bolognese?

• Preheat oven to 300 degrees F.

• In a Dutch oven set to medium-high heat, add ground pork and ground beef. Cook for 8-10 minutes, stirring occasionally, until browned.

• Meanwhile, in a separate frying pan set to medium-high heat, add pancetta. Cook until crispy, about 6 minutes. Remove pancetta to a paper towel lined plate. Set aside.

• From the Dutch oven, remove cooked pork-beef mixture to a bowl or plate. Set aside.

• Set Dutch oven to medium heat. Add onions, carrots, and celery. Cook for 7-9 minutes, until softened and fragrant.

• Add cooked pancetta and tomato paste. Cook for 3 minutes.

• Add white wine. Cook until most of the wine is evaporated, about 3 more minutes.

• Stir in cooked meat, chicken broth, 1/2 cup heavy cream, bay leaves, Parm rinds (if using), salt and pepper.

• Cook, uncovered, in the preheated oven for 3 hours, stirring occasionally.

• Just before serving, boil a pot of water for tortellini. Cook tortellini according to package instructions, usually about 4-6 minutes. Strain and return to pot.

• Remove bolognese from oven. Before serving, discard bay leaves and Parm rinds. Skim off top layer of oil; discard.

• Spoon bolognese over top of the cooked tortellini.

• Serve warm and enjoy!

Keep reading for full ingredient list + recipe, below

Craving more cozy, Italian-style dinners? Try these!

• Skillet Italian Sausage, Peppers and Onions

30-Minute Weeknight Pasta Sauce

Crock Pot Italian Chicken with Tomatoes

• Italian Pasta Salad

• Lighter Fettuccine Alfredo with Bacon

Cheesy Ravioli and Italian Sausage Skillet

• Bucatini Carbonara

• 5-Ingredient Butter Roasted Tomato Sauce with Linguine

• Slow Cooker Spaghetti Bolognese

 

It is so difficult to resist second helpings of this scrumptious dish. So, let me help you out – just go for it!

If I ever wish any of my pictures had scratch-and-sniff, this would be the one. I can’t put into words how enticing this bolognese smells as it cooks. The tender meats, crispy pancetta, and all the onion, carrot and celery simmering in white wine? It’s just too good.

Once it’s ready to serve, I fill my bowl with buttery tortellini, scoop on the sauce, and pour a glass of wine. Can’t forget the heaps of freshly grated Parmigiano Reggiano – you know how we do it around here!

This rich, robust bolognese has become a treasured family recipe. I have every faith that you will absolutely love it, and enjoy it like we do. If you have the time, this a wonderful recipe for weeknights and makes a good amount of leftovers! This dish also fits perfectly for a pasta party for friends and family. Just remember lots of cheese for topping!

I hope you try this recipe and enjoy it with family and friends. Please leave a comment and a star rating, if you give it a go!

 

Tortellini Bolognese

Servings 6 to 8 servings
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins

Ingredients

  • 1 lb. ground pork
  • 1 lb. ground beef
  • 1/2 lb. pancetta or thick-cut bacon
  • 1 medium white onion diced
  • 3 carrots diced
  • 2 celery stalks diced
  • 1 6 oz. can tomato paste
  • 1 cup white wine Pinot Grigio or Sauvignon Blanc
  • 1 32 oz. container chicken broth or stock
  • 1 cup heavy cream
  • 2 bay leaves
  • 2 Parmigiano Reggiano rinds optional
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 20 oz. package refrigerated cheese tortellini

Instructions

  • Preheat oven to 300 degrees F.
  • In a Dutch oven set to medium-high heat, add pork and beef. Cook for 8-10 minutes, stirring occasionally, until browned.
  • Meanwhile, in a separate frying pan set to medium-high heat, add pancetta. Cook until crispy, about 6 minutes. Remove pancetta to a paper-towel lined plate; set aside.
  • From the Dutch oven, remove cooked pork-beef mixture to a bowl or plate.; set aside.
  • Set Dutch oven to medium heat. Add onions, carrots, and celery. Cook for 7-9 minutes, until softened and fragrant.
  • Add cooked pancetta and tomato paste. Cook for 3 minutes.
  • Add white wine. Cook until most of the wine is evaporated, about 3 more minutes.
  • Stir in cooked meat, chicken broth, heavy cream, bay leaves, Parm rinds (if using), salt and pepper.
  • Cook, uncovered, in the preheated oven for 3 hours, stirring occasionally.
  • Just before serving, boil a pot of water for tortellini. Cook tortellini according to package instructions, usually about 4-6 minutes. Strain and return to pot.
  • Remove bolognese from oven. Before serving, discard bay leaves and Parm rinds. Skim off top layer of oil; discard.
  • Spoon bolognese over top of the cooked tortellini. Serve warm and enjoy!
  • Enjoy!
Course: Main Course
Cuisine: Italian

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  1. 5 stars
    This is our favorite bolognese sauce! So good, family absolutely devours it!

  2. Where does the other half cup of cream go?

  3. Oops, thank you for catching that error! Use the full 1 cup in the recipe. We have edited to reflect this change.

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