Tortellini Bolognese - cooking recipe

Ingredients

2 tablespoons olive oil
4 slices bacon, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
3/4 lb ground sirloin
1/2 lb ground pork
1/2 cup dry red wine, divided
2 cups beef broth, divided
1 (6 ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 cup heavy cream
1 lb frozen cheese tortellini
freshly grated parmesan cheese

Preparation

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}.