Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

After enjoying a Bolognese dish at a famous Italian restaurant, I knew I had to find a recipe I could make at home. The very first one I stumbled upon, from an old $1.00 cookbook I'd purchased, rivaled that of the restaurant's. What luck!!!!

Ingredients Nutrition


  1. In a large, deep skillet, over medium heat, heat olive oil.
  2. Add bacon and cook until lightly browned, about 3 minutes. Drain grease.
  3. Add onion, carrots, celery, and garlic and cook, stirring often, until onion is softened.
  4. Break up ground sirloin and pork and add to skillet.
  5. Cook until no longer pink, about 10 minutes.
  6. Add half the wine and half of the beef broth.
  7. Cook over medium-high heat until liquid is almost absorbed, about 15 minutes.
  8. Lower heat and stir in the tomato paste, salt, black pepper, parsley, and basil.
  9. Pour in remaining wine and beef broth.
  10. Simmer, covered, for 20 minutes.
  11. While sauce is simmering prepare tortellini according to package directions.
  12. After sauce has simmered 20 minutes, stir in the heavy cream and heat through.
  13. Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.
  14. {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}.
Most Helpful

I enjoyed this--something a little bit different. I didn't use the wine (I prefer to drink wine, not have it in my food), used a lot of fresh parsley and doubled the dried basil. Thanks for sharing!

Andtototoo! January 27, 2014

Great flavor and so easy to do. I did use 1/2 lb. beef 1/2 lb. pork and added pepperoni to the 3 slices already baked bacon. It is so rich but so good. I may try adding anchovies to the veggie next time but great as is.

adopt a greyhound January 06, 2011

This was a delicious meal. It had lots of flavor and was very meaty. I thought the sauce would go perfect with some sliced smoked sausage, so I will use that next time instead of the ground up meat. I didnt read to puree the veggies til the end. So next time I will for sure puree the carrots and celery in a food processor to make a smoother sauce. I liked the small chunks but I agree that pureeing them would make it even better. I as well will double the garlic! I will surely make again sometime, thanks for the recipe!

*pink* September 09, 2010