Tortellini Bolognese


  • 16 ounce package of fresh tortellini
  • 1 medium carrot; grated
  • 1 small celery rib; finely chopped
  • ½ yellow onion; chopped
  • 2 cloves garlic; crushed
  • 4 ounces ground pork
  • 4 ounces ground veal
  • 1 (4oz) can of tomato paste
  • 1 (8oz) can of whole peeled san marzano tomatoes
  • 1 teaspoon fresh thyme; chopped
  • ½ cup white wine
  • 1/3 cup extra virgin olive oil
  • ½ cup whole milk
  • Salt and pepper to taste


Preheat 4 quart Dutch Oven to medium heat.  Add olive oil and cook vegetables thoroughly; until soft.  Once vegetables are soft, add ground pork and veal; stirring constantly until cooked through.  Add tomato paste; be careful not to burn the paste (approx. 3 minutes).  Add remaining ingredients except milk. 

Reduce heat to low, cook for 1 hour occasionally stirring.  Mix in the milk, and cook for an additional 20 minutes. 

Cook pasta according to package directions.  Serve in a heated bowl, ladle sauce over pasta and serve.