Ingredients
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2 tablespoons olive oil
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4 slices bacon, finely chopped
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1 medium onion, finely chopped
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2 medium carrots, finely chopped
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2 stalks celery, finely chopped
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2 cloves garlic, minced
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3/4 lb ground sirloin
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1/2 lb ground pork
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1/2 cup dry red wine, divided
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2 cups beef broth, divided
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1 (6 ounce) can tomato paste
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1/2 teaspoon dried parsley
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1/2 teaspoon dried basil
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1/2 cup heavy cream
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1 lb frozen cheese tortellini
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freshly grated parmesan cheese
Instructions
- In a large, deep skillet, over medium heat, heat olive oil.
- Add bacon and cook until lightly browned, about 3 minutes. Drain grease.
- Add onion, carrots, celery, and garlic and cook, stirring often, until onion is softened.
- Break up ground sirloin and pork and add to 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 remaining wine and beef broth.
- Simmer, covered, for 20 minutes.
- While sauce is simmering prepare tortellini according to package directions.
- After sauce has simmered 20 minutes, stir in the heavy cream and heat through.
- Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.
- {Note:I use a food processor to finely chop the bacon, onion, carrots, and celery for a smoother textured sauce, and to save an abundance of time}.