Perhaps one of my favorite comfort foods is a hearty, flavorful Bolognese sauce. A traditional Bolognese (from the city of Bologna of course) is made with the very best tomato sauce, a soffrito of onion, carrot, and celery, and a mixture of ground beef, ground pork, and ground veal. So delicious when served over fresh pasta, this sauce is one of those dishes that is even better the longer that you let it simmer. Tortellini with Mushroom Bolognese is my version of Bolognese sauce with the addition of sliced mushrooms. I decided to serve the sauce over fresh cheese tortellini with a last minute topping of freshly grated Parmesan cheese—wonderfully comforting and destined to become of your family’s favorites.
Sautéing the garlic, carrots, onion and celery in olive oil
(To view this recipe, click on the blue title of the blog post above*)
Cheese Tortellini with Mushroom Bolognese
Ingredients:
- 6 oz. sliced mushrooms
- 2 Tablespoons extra virgin olive oil, divided
- Salt and pepper
- Pinch of crushed red pepper flakes
- 2 cloves of garlic, minced
- 1 large carrots, small dice
- 1 celery rib, small dice
- 1 large yellow onion, small dice
- 1 lb. lean ground beef
- 4 cups of marinara sauce (homemade or store bought)
- 1 large container of fresh, store bought cheese tortellini
- Freshly grated Parmesan cheese, for serving
Directions:
- Start by sautéing the sliced mushrooms in 1 Tablespoon of the olive oil, over medium heat until their liquid has released and they are tender. Season with a pinch of salt and pepper.
- Next, sauté the garlic, chopped carrot, onion and celery in the remaining Tablespoon of oil with a pinch of crushed red pepper flakes, over medium-high heat. Cook, stirring often, for 5-7 minutes or until the onions are tender and translucent. Add in the ground beef, reduce the heat to medium, and cook until the meat is browned. Add the cooked mushrooms into the beef mixture and reduce the heat to medium-low. Add the marinara sauce into the mixture and cook, stirring occasionally for 1 hour. Adjust the seasonings if necessary with a bit more salt and pepper.
- Bring a large pot of salted water to a boil. Add in the fresh tortellini and cook until the tortellini float. Drain the tortellini and serve with some of the Bolognese sauce. Top with parmesan cheese before serving.
Tagged: bolognese, cheese tortellini, ground beef, Italian, marinara sauce, mushroom, pasta, tomato sauce
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