There’s just something irresistible to a pot of homemade tortelloni bolognese sauce simmering on the stove. Making a good bolognese sauce is a real labor of love and I’ll tell you upfront- this isn’t one of those recipes where you can just dump everything in a pot and walk away. But the extra work of browning the beef and sautéing the vegetables at the beginning is very much worth it. Sure, you could just add some ground beef to a can of tomato sauce and call it good (which I have often done myself) but after you try this.. you will never cheat yourself out of the rich meaty flavour ever again.
Tortelloni Bolognes Sauce
- 2 Tbsp olive oil
- 1 medium yellow onion, finely chopped
- 1 carrot, finely chopped
- 2 celery stalk, finely chopped
- 2 to 3 garlic cloves, finely chopped
- 1½- 2 lb extra lean ground beef
- 6 oz Italian sausage, skinned
- 1 cup red wine
- 18 oz can crushed tomatoes,
- 1 teaspoon fresh rosemary, chopped (1/4 tsp dry)
- 1 teaspoon fresh sage, chopped (1/4 tsp dry)
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon nutmeg
- 2 lbs Tortelloni
- Parmesan cheese, freshly grate
- Heat olive oil in a large pan. Add celery, carrot, onion, garlic and saute about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
- Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
- Toss hot, drained pasta (we used tortelloni but you could use any pasta) in sauce. Top with Parmesan cheese. Serve immediately.
- Serve this with a salad and warm bread.
This is the kind of dish that you can make in vast quantities, jar up and save for a busy weekend. The kind of dish that I’ll taste for seasoning, then taste again, then again, and perhaps one more time to be sure. It’s just that good.
What’s your favourite go to pasta dish?