A family favorite, this Quick Tortellini Bolognese will not disappoint. Short-cut Italian-style Bolognese sauce with a mix of crisped pepperoni (the secret), ground beef, spicy sausage, dried herbs, marinara sauce, and a few spoonful’s of cream cheese to create the most delicious and rich Bolognese. A little pesto adds a pop of fresh flavor. Serve this sauce over cheese tortellini and top with plenty of freshly grated parmesan cheese. All it needs is a side of crusty bread for mopping up all that sauce. You can’t go wrong with this quick and simple Bolognese.
I have a few secrets to making this quick tortellini Bolognese that I’ve learned over many years of cooking. You’ll love having this recipe on hand, and it’s great for the holidays too!
My secrets are odd, but I promise you they work wonders on this super flavorful, quick-cooking sauce.
First spicy pepperoni in place of the classic, pancetta. Crisping up chopped pepperoni infuses the sauce with a delicious spicy flavor right from the start. Not to mention, the pepper is such a unique yummy addition. I swear, it’s what draws people to this sauce!
Then, for even more flavor, I use spicy Italian sausage. This is the shortcut to not having to use too many seasonings in our sauce. The sausage is pre-seasoned, and once cooked, is so delicious in this red sauce.
Finally, a small amount of cream cheese and basil pesto add a nice rich creaminess.
Here are the details for the Quick Tortellini Bolognese:
Step 1: Cook the Pepperoni:
Just as you’d crisp up bacon, do the same for this pepperoni. I buy a spicy beef pepperoni stick and chop it into small pieces, then cook until crispy.
It sounds different, but trust me, it really is delicious. You’ll soon love this addition!
Step 2: Create the Sauce:
Next, everything else goes into the pot. The onion, ground beef, and spicy sausage. Or use ground chicken and spicy chicken sausage. Whatever you prefer.
Now celery, dried oregano, tomato paste, and 2 jars of your very favorite marinara sauce. I love Rao’s Homemade Arrabbiata Sauce or the Carbone Arrabbiata Marinara. Add a splash of water and let the sauce simmer a bit to thicken up.
Then, finish the sauce with melted cream cheese and basil pesto. Yum!
Step 3: Cook the Tortellini:
For this dish, I love serving the sauce with cheese tortellini. Of course, you can use any cut of pasta you like. But the tortellini makes the sauce feel fancy, which is fun and of course delicious.
Boil the tortellini, then add it back to the hot pot. Spoon the sauce over the pasta and toss with fresh parmesan. At this point, it’s going to smell so good.
Step 4: Serve:
Serve the saucy tortellini topped with fresh herbs and parmesan.
Then, of course, bread on the side is lovely!
This recipe feeds a bit more than you need, so chances are you’ll have leftovers. But the leftovers are just as good or better the following night.
You can also reserve any sauce you don’t use and serve it throughout the week. Use it with pasta or make cheesy stuffed peppers (our favorite). You can also freeze the leftover sauce. The options are endless!
Looking for other family dinner recipes? Here are a few ideas:
Spicy Sausage and Tortellini Soup
Skillet Cheesy Pepperoni Chicken
Original Author: Half Baked Harvest
Quick Tortellini Bolognese
Equipment
Ingredients
- 4 ounces pepperoni chopped
- 1 yellow onion chopped
- 1 pound ground beef
- 3/4 pound ground spicy Italian sausage
- 1/2 cup chopped celery
- 4 cloves garlic chopped
- 1 tablespoon dried oregano
- 3 tablespoons tomato paste
- 2 jars 24 ounces marinara sauce
- 3 tablespoons cream cheese melted
- 1/3 cup basil pesto
- 1 pound cheese tortellini
- 1 cup grated parmesan cheese
Instructions
- In a large pot, cook the pepperoni over medium heat until crispy, 5 minutes. Add the onion, beef, sausage, celery, garlic, and oregano. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste and cook for 5 minutes, then mix in the marinara sauce. Add 1/2 cup water or use milk. Season with salt and pepper.
- Simmer over low heat for 10-15 minutes to thicken the sauce. Stir in the cream cheese and pesto.
- Meanwhile, boil the tortellini until al dente. Drain and add back to the pot. Ladle the sauce over the tortellini. Add parmesan and toss to coat.
- Divide the pasta among bowls. Serve topped with parmesan and fresh herbs. Enjoy!
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