Pasta Bolognese Recipe
Classic Italian tri-meat ragù with cheese tortellini and ricotta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat and Sauce
Pasta
Garnish
Method
Meat and Sauce Preparation
- 1
- 2
Brown the Meat
Add the ground beef, pork, and veal to the pot. Cook until the meat is browned and cooked through, breaking it apart with a wooden spoon, about 10 minutes.
- 3
Add the Liquids
Pour in the red wine and let it simmer for 2-3 minutes to reduce slightly. Then, add the crushed tomatoes, tomato paste, and beef broth. Stir to combine.
- 4
Season the Sauce
Add the dried oregano, salt, and black pepper to taste. Bring the sauce to a gentle simmer, reduce the heat to low, and cover. Let it cook for at least 30 minutes, stirring occasionally.
Cooking the Pasta
- 5
Boil the Tortellini
In a large pot of salted boiling water, add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes until they float to the top. Drain and set aside.
Serving
- 6
Combine and Plate
Once the Bolognese sauce has finished simmering, stir in the cooked tortellini until well coated. Serve the pasta in bowls topped with dollops of ricotta cheese, a sprinkle of grated Parmesan, and fresh basil.