Ingredients
-
2
-
4
-
1
-
2
-
2
-
2
-
3/4
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
Tortellini Bolognese, 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!!!!, 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!, 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.
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Steps
|
1
Done
|
In a Large, Deep Skillet, Over Medium Heat, Heat Olive Oil. |
|
2
Done
|
Add Bacon and Cook Until Lightly Browned, About 3 Minutes. Drain Grease. |
|
3
Done
|
Add Onion, Carrots, Celery, and Garlic and Cook, Stirring Often, Until Onion Is Softened. |
|
4
Done
|
Break Up Ground Sirloin and Pork and Add to Skillet. |
|
5
Done
|
Cook Until No Longer Pink, About 10 Minutes. |
|
6
Done
|
Add Half the Wine and Half of the Beef Broth. |
|
7
Done
|
Cook Over Medium-High Heat Until Liquid Is Almost Absorbed, About 15 Minutes. |
|
8
Done
|
Lower Heat and Stir in the Tomato Paste, Salt, Black Pepper, Parsley, and Basil. |
|
9
Done
|
Pour in Remaining Wine and Beef Broth. |
|
10
Done
|
Simmer, Covered, For 20 Minutes. |
