Oh yes. It is almost 9 p.m. on a Saturday and Carlos and I are just starting dinner. (If you are a frequent reader of my posts, this is the same night that we experimented with the carmelitas.) Carlos picked this recipe out about a year ago and it was so, so good. When I initially read the ingredients, I wasn’t impressed, but when I tasted it, it was a different story! Man, this is good! The recipe is a modification from a supposed Olive Garden recipe. I worked there for five years (if you didn’t know) and I don’t remember this recipe, so it must have been there and retired long before I was there. Anyway, this is a must for your recipe list this week.
- 1 bag frozen cheese-filled tortellini
- 2 tablespoons EVOO (extra-virgin olive oil)
- 1 small yellow onion or 1/2 large, chopped
- 1 carrot, chopped
- 8 oz. mushrooms, sliced or cut into quarters
- 2 cloves garlic, minced
- 4 oz. ground beef
- 3 oz. Italian sausage, ground
- 3/4 cup red wine
- 1 can diced tomatoes, undrained
- 1/4 teaspoon dried rosemary (or 1/2 tsp. fresh)
- 1/4 teaspoon dried sage (0r 1/2 tsp. fresh)
- salt and pepper to taste
- Parmesan cheese for garnish
- Heat oil in large saucepan over medium heat. Add carrot, onion, garlic, and mushrooms, and cook for 5 minutes.
- Add beef and sausage to saucepan, breaking meat into small pieces. Cook 10 minutes over medium heat stirring occasionally.
- Add wine and stir to deglaze pan. Reduce until wine is evaporated.
- Add tomatoes and remaining ingredients. Simmer slowly for 15 minutes.
- Cook tortellini according to package directions, drain.
- Toss hot pasta in sauce and top with Parmesan cheese as desired.