This super creamy tortellini Bolognese is the ultimate Italian comfort food. With an ultra-creamy Bolognese sauce tossed with cheese tortellini, it will definitely be a dish that everyone will love.
Back on my last trip to Bologna, my daughter and I took an amazing pasta-making class at our rental. It included learning how to make tagliatelle, tortellini, and of course a Bolognese sauce, all the traditional dishes of the region.
During those few hours that we were learning to make all of these delicious dishes, my son and husband explored the nearby Italian car factories in the region (there are lots!).
At the end of this day, we were tired (yes, making fresh pasta is tiring but worth it), and heading out to dinner was not in the cards. With all the fresh tortellini and bolognese sauce, I whipped up an ultra-creamy tortellini Bolognese for all of us. My husband and I sat outside on our little terrace with a tiny bistro table and enjoyed the neighbor's gardens.
It was amazing! I added the cream in after the bolognese was done cooking to really give it an ultra-creamy texture. It is the perfect combination with cheese tortellini!
Don't worry, you don't need to make fresh tortellini for this creamy bolognese recipe. I now make it with store-bought frozen tortellini and it is just as delicious. You also don't need to be in Italy to enjoy it. I will show you how easy it is to make at home.
What You Will Need
Here is what you will need with the full list below!
- Traditional Bolognese Sauce. This is my bolognese sauce that I always make and I always have a batch in the freezer. I recommend you make extra of this bolognese sauce too so you can make a quick meal like this one with it. Italians like to make their Bolognese sauce in large quantities because it takes a little time to make.
- Heavy Cream. This is the ultra-creamy part of this bolognese sauce. It does not get added when making the Bolognese sauce. It is added right before serving.
- Frozen cheese tortellini: This is what I like to use to make an easy meal to go along with my pre-made Bolognese sauce. If you have fresh cheese tortellini, by all means, use that.
- Butter: Just a touch. I love the richness it adds.
My Top Tips!
I want you to be set up for success. Here are my tips to make this recipe effortless:
- Make the Bolognese sauce ahead of time: Just in case you are wondering, Italians like myself are not into being in the kitchen all day for each meal so we make big batches of sauce ahead of time. Cook once, eat twice 🙂
- Make sure to use heavy cream: Just like when making my creamy summer squash pasta, for an ultra-creamy sauce, you want heavy cream. Not milk, not half and half but cream.
- Add the cream at the end: If you want a creamy sauce, add the cream at the end. This is not meant to be a traditional Bolognese sauce with cream, it is a creamy Bolognese sauce.
How to Make Creamy Tortellini Bolognese
Making this creamy tortellini Bolognese is easy. Remember, it is even easier if you make the Bolognese ahead of time. Here is what it looks like (full recipe below):
Make the Bolognese sauce: This is the longest part of this recipe so you want to start here first. This is cooking the ground beef and pork along with carrots, celery, and white wine until the sauce has reduced down and slowly simmered for at least 2 hours.
Cook the cheese tortellini- Only cook for a couple of minutes. You want to follow the manufacturer's instructions for al dente.
Toss the tortellini and Bolognese together- Gently fold those delicious delicate tortellini in with the Bolognese sauce.
Pour in the heavy cream! I like to use a good cup of heavy cream. If you want more, add more. If you prefer less, add less. Cook this to your preference.
Stir Gently! You don't want to use brute force here. Be gentle when stirring so you don't break those delicate little cheese tortellini.
Enjoy! I like to top this off with a little Parmesan cheese!
Reheating and Leftovers
If there was ever a dish that stored really well, it is this one! I like to let the tortellini and sauce cool slightly then I add it to a container with a tight-fitting lid and keep it in the fridge for up to 3 days.
I just reheat it in the microwave for about 2 minutes on high or until it is warmed all the way through.
Serving Ideas
I love serving this creamy tortellini Bolognese with simple items since it is a heavier dish. Here are some of my favorites:
- I love adding a light Italian cocktail or Italian aperitif to pair with it.
- A side of delicious olive oil garlic bread is always a good idea.
- Even a light sauteed Italian zucchini pairs well to lighten it up.
More Italian Recipes
Ultra Creamy Tortellini Bolognese
Ingredients
Bolognese Sauce
- 1 lb ground pork
- 1 lb ground beef
- 28 oz Tomato passata or canned pureed tomatoes
- ½ cup carrots finely diced
- ½ cup onion finely diced
- ¼ cup celery finely diced
- ½ cup Italian white wine like Gavi or Pinot Grigio
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon kosher salt plus more to taste
Creamy Tortellini Bolognese
- 1 cup heavy cream
- 18 ounces Frozen cheese tortellini
Instructions
Bolognese Sauce
- In a large pan over medium heat, add your olive oil, carrots, celery and onion and cook until they soften, about 2-3 minutes½ cup carrots, ¼ cup celery, 1 tablespoon Extra virgin olive oil, ½ cup onion
- Next, add the ground pork and beef and cook fully through.1 lb ground pork, 1 lb ground beef
- Add the wine and cook until the wine reduces by half.½ cup Italian white wine
- Add the tomato passata and mix well.28 oz Tomato passata
- Add salt and mix well.1 teaspoon kosher salt
- Cover and gently simmer for about 2 hours, and stir every 30 minutes or so. If it gets too thick, just thin it with a little water.
- Taste for seasoning and see if it needs any salt.
Creamy Tortellini Bolognese
- Bring a large pot of water to a boil.
- While you wait for the water to boil, add the cream to the Bolognese sauce and stir well.1 cup heavy cream
- Remove the Bolognese sauce from the heat, cover and set aside
- When the water is boiling add a big pinch of salt and the tortellini and cook until al dente according to the manufacturer's instructions.
- Drain the tortellini and reserve one cup of pasta water in case the sauce needs to be loosened a bit later.
- Add tortellini to the creamy Bolognese sauce and gently toss together.18 ounces Frozen cheese tortellini
- Serve Immediately.
Jim says
This was so good. I took your advice and made the sauce ahead of time and made this dish for a quick meal. Perfection
kisitalian says
Yes! Making that sauce ahead makes this such a great easy meal! I am so glad you enjoyed it.