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| TORTELLINI BOLOGNESE | |
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One of my most prized recipes, and a truly restaurant-quality dish. Our favorite Italian place closed several years ago, and my favorite entree to order there was very similar to this one, so I was thrilled when I tried this particular recipe and immediately fell in love with it! What cracks me up, though, is it comes from a cookbook I only paid a dollar for, titled, "Great Food from Mom's Diner". While I absolutely love the cookbook, I don't know of any diner that would offer such a gourmet dish reminiscent of what you might receive at a fine-dining establishment. Lol The only ingredient I changed here is the original recipe calls for "thin spaghetti", but this is a very rich and creamy sauce that seems to beg for a heartier pasta that can stand up to the richness, so I choose to use tortellini instead. I hope you enjoy it as much as we do! 2 tbsp. olive oil 1/4 lb. prosciutto, finely chopped (or 4 slices bacon) 1 medium onion, finely chopped 2 medium carrots, finely chopped 2 stalks celery, finely chopped 2 cloves garlic, minced 3/4 lb. ground beef round or sirloin 1/2 lb. ground pork 1/2 cup Marsala wine, divided 2 cups beef broth, divided 1 (6 oz.) can tomato paste 1 tsp. salt 1/2 tsp. fresh-ground black pepper 1/2 tsp. dried parsley 1/2 tsp. dried basil 1/2 cup heavy cream 1 lb. frozen cheese tortellini Freshly-grated Parmesan cheese, for serving In a large, deep skillet, over medium heat, heat olive oil. Add the prosciutto (or bacon) and cook until lightly browned, about 3 minutes. Drain grease. Add the onion, carrots, celery, and garlic and cook, stirring often, until onion is softened. Break up the ground sirloin and pork and add to the skillet. Cook until no longer pink, about 10 minutes. Add half the wine and half of the beef broth. Cook over medium-high heat until liquid is almost absorbed, about 15 minutes. Lower heat and stir in the tomato paste, salt, black pepper, parsley, and basil. Pour in the remaining wine and beef broth. Simmer, covered, for 20 minutes. While sauce is simmering, prepare the tortellini according to package directions. After the sauce has simmered for 20 minutes, stir in the heavy cream and heat through. Spoon the sauce over the tortellini and garnish with freshly-grated Parmesan cheese. Serve with an Italian-style green salad (we like the "Olive Garden" copycat recipe that is available online) and your favorite red wine if desired. Serves 6. NOTES: • I use a food processor to finely chop the prosciutto, onion, carrots, and celery to save an abundance of time. • Feel free to use a different pasta if desired, but a heartier type such as fettuccine, tagliatelle, or rigatoni will hold up best to the richness of this sauce. Submitted by: Carol | |
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