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.