Simple Tortellini Bolognese (45 Minutes)

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There’s nothing quite as comforting as a plate of pasta, especially when it’s paired with a hearty meat sauce. This simple tortellini Bolognese recipe offers the perfect blend of tender tortellini filled with cheese and a robust meat sauce, delivering all the flavors you’d expect from a traditional Italian dish. It’s a meal that’s both easy to prepare and satisfying, making it ideal for weeknight dinners or any time you need some comfort food.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb (450g) cheese tortellini (fresh or frozen)
  • 1 lb (450g) ground beef or pork (or a mix of both)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1/4 cup red wine (optional)
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley or basil for garnish

Instructions

  1. Sauté Aromatics (5 minutes): In a large skillet or pot over medium heat, add the olive oil. Once hot, sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
  2. Brown the Meat (5-7 minutes): Add the ground meat to the skillet. Season with salt and pepper, then cook until browned, breaking it up with a spoon as it cooks.
  3. Add Tomatoes and Seasonings (20-25 minutes): Pour in the crushed tomatoes and red wine, if using. Stir in the dried basil and oregano. Reduce the heat to low and let the sauce simmer for about 20-25 minutes, allowing the flavors to meld.
  4. Cook Tortellini (10 minutes): While the sauce is simmering, bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Drain the tortellini and set aside.
  5. Combine and Serve (5 minutes): Add the cooked tortellini to the Bolognese sauce and stir gently to combine. Serve in bowls, topped with grated Parmesan cheese and a sprinkle of fresh parsley or basil.

Notes

This Tortellini bolognese is a true crowd-pleaser. For an even richer sauce, you can add a splash of heavy cream or stir in a knob of butter just before serving. Don’t forget some crusty bread on the side to mop up any leftover sauce. This dish pairs wonderfully with a green salad or roasted veggies. And, if you have any leftover sauce, it freezes beautifully for a future meal.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 620
  • Sugar: 8g
  • Sodium: 920mg
  • Fat: 25g
  • Carbohydrates: 65g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 105mg

Pair this with...

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

Roasted Asparagus with Sea Salt

Start by preheating your oven. Take fresh asparagus spears, snap off the tough ends, and lay them out on a baking sheet. A little drizzle of olive oil goes a long way in giving them a lovely coat. Now, for the pièce de résistance, sprinkle some coarse sea salt over the top. It not only elevates the flavor but also gives a delightful crunch. Pop them in the oven and roast until they're tender yet crisp, with hints of golden brown at the tips. The result? A dish that's vibrant in color, rich in flavor, and just a touch fancy.

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