Cheese filled tortellini, simmered in a hearty Bolognese sauce. True Italian comfort food!
lean ground beef chuck
half and half
or whole milk
white wine vinegar
(28 oz.) can
(6 oz.) can
Dried Italian seasoning
ground black pepper
(24 oz.) pkg.
fresh or frozen
Romano or Asiago cheese for serving
In a 12-inch skillet heat 2 tablespoons olive oil over medium-high heat. Add onions, celery, carrots, and garlic, sauté until tender, about 8 minutes.
Add ground beef and Italian sausage, stirring frequently and breaking up any large lumps, cook until meat is no longer pink, about 10 minutes. Drain off fat.
Add half & half. Bring to boiling. Reduce heat, simmer, uncovered, 5 minutes or until half & half is nearly evaporated.
Stir in chicken broth and white wine vinegar. Return to boiling. Reduce heat, simmer uncovered, 15 minutes or until liquid is nearly evaporated.
Stir in crushed tomatoes, tomato paste, Italian seasoning, pepper and salt. Bring to boiling. Reduce heat, simmer un-covered, 5 minutes or until thickened.
Meanwhile, cook the cheese tortellini according to package directions; drain. Pour pasta into Bolognese sauce; stir to combine. Serve in bowls, sprinkled with grated cheese and fresh chopped oregano.
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