“After enjoying a Bolognese dish at a famous Italian restaurant, I knew I had to find a recipe I could make at home. The very first one I stumbled upon, from an old $1.00 cookbook I'd purchased, rivaled that of the restaurant's. What luck!!!!”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large, deep skillet, over medium heat, heat olive oil.
  2. Add bacon and cook until lightly browned, about 3 minutes. Drain grease.
  3. Add onion, carrots, celery, and garlic and cook, stirring often, until onion is softened.
  4. Break up ground sirloin and pork and add to skillet.
  5. Cook until no longer pink, about 10 minutes.
  6. Add half the wine and half of the beef broth.
  7. Cook over medium-high heat until liquid is almost absorbed, about 15 minutes.
  8. Lower heat and stir in the tomato paste, salt, black pepper, parsley, and basil.
  9. Pour in remaining wine and beef broth.
  10. Simmer, covered, for 20 minutes.
  11. While sauce is simmering prepare tortellini according to package directions.
  12. After sauce has simmered 20 minutes, stir in the heavy cream and heat through.
  13. Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.
  14. {Note:I use a food processor to finely chop the bacon, onion, carrots, and celery for a smoother textured sauce, and to save an abundance of time}.

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