Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1/2 large sweet onion, diced
  • 1 large carrot, diced
  • 1 rib celery, diced
  • 4 cloves garlic, minced
  • 1 lb ground beef
  • 1 tbsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp crushed red pepper flakes
  • 1 cup dry red wine
  • 1 (28 oz can) crushed tomatoes
  • 1/4 cup tomato paste
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried nutmeg
  • 1/4 cup fresh basil, chopped
  • 1/3 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1 lb tortellini

Instruction

  • Add the onion, carrot, celery and garlic to a food processor and puree until a paste forms.
  • Heat olive oil in a large skillet over medium-high heat. Add the pureed veggies and cook until the water has evaporated and they have become brown, about 10 minutes.
  • Add the ground beef, crumbling the meat with a wooden spoon. Cook for about 5-7 minutes or until the meat is cooked through and beginning to brown.
  • Stir in the oregano, thyme and red pepper flakes and cook for an additional minute. Pour wine in to scrape up any brown bits. Let cook for a minute, before adding the crushed tomatoes, tomato paste, salt and pepper, stirring to combine. Bring to a boil and then lower the heat, simmering for 10 minutes.
  • While sauce is simmering bring pot of salted water to boil and cook tortellini according to directions.
  • With pasta cooking finish the sauce by adding the nutmeg, basil and cream. Drain the tortellini and add to sauce, stirring in Parmesan cheese. Top with some Parmesan and basil.