Tortellini Bolognese
This Bolognese sauce is my absolute favorite. While it may not make the prettiest photograph, I promise it makes a delicious meal. Sausage, ground beef, carrots, celery, onions, and garlic are browned up together. Then the pan is deglazed with red wine. You don't have to use wine in this recipe, if you prefer not to cook with it. I don't drink alcohol, but most of the alcohol cooks out, and I love the yeasty flavor it gives to the background of this sauce. After the pan is deglazed then tomatoes, rosemary, and sage are added and the sauce simmers together for an hour while all the flavors develop and meld together. So good!! Serve the sauce over freshly cooked tortellini and grate some parmesan cheese over the top.
