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A family favorite, this Quick Tortellini Bolognese will not disappoint. Short-cut Italian-style Bolognese sauce with a mix of crisped pepperoni (the secret), ground beef, spicy sausage, dried herbs, marinara sauce, and a few spoonfuls of cream cheese to create the most delicious and rich Bolognese. A little pesto adds a pop of fresh flavor. Serve this sauce over cheese tortellini and top with plenty of freshly grated parmesan cheese. All it needs is a side of crusty bread for mopping up all that sauce. You can’t go wrong with this quick and simple Bolognese.
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It’s been so long since I shared a Bolognese recipe. I forgot how delicious they are. I make this a lot during the fall and winter when I’m in need of a great family meal that’s quick and easy. We have some picky eaters, but everyone enjoys this sauce.
I have a few secrets to making this speedy and quick that I’ve learned over many years of cooking. You’ll love having this recipe on hand, and it’s great for the holidays too!
My secrets are odd, but I promise you they work wonders on this super flavorful, quick-cooking sauce.
First spicy pepperoni in place of the classic, pancetta. Crisping up chopped pepperoni infuses the sauce with a delicious spicy flavor right from the start. Not to mention, the pepper is such a unique yummy addition. I swear, it’s what draws people to this sauce!
Then, for even more flavor, I use spicy Italian sausage. This is the shortcut to not having to use too many seasonings in our sauce. The sausage is pre-seasoned, and once cooked, is so delicious in this red sauce.
Finally, a small amount of cream cheese and basil pesto add a nice rich creaminess.
Here are the details
Step 1: cook the pepperoni
Just as you’d crisp up bacon, do the same for this pepperoni. I buy a spicy beef pepperoni stick and chop it into small pieces, then cook until crispy.
It sounds different, but trust me, it really is delicious. You’ll soon love this addition!
Step 2: create the sauce
Next, everything else goes into the pot. The onion, ground beef, and spicy sausage. Or use ground chicken and spicy chicken sausage. Whatever you prefer.
Now celery, dried oregano, tomato paste, and 2 jars of your very favorite marinara sauce. I love Rao’s Homemade Arrabbiata Sauce or the Carbone Arrabbiata Marinara. Add a splash of water and let the sauce simmer a bit to thicken up.
Then, finish the sauce with melted cream cheese and basil pesto. Yum!
Step 3: cook the tortellini
For this dish, I love serving the sauce with cheese tortellini. Of course, you can use any cut of pasta you like. But the tortellini makes the sauce feel fancy, which is fun and of course delicious.
Boil the tortellini, then add it back to the hot pot. Spoon the sauce over the pasta and toss with fresh parmesan. At this point, it’s going to smell so good.
Step 4: serve
Serve the saucy tortellini topped with fresh herbs and parmesan.
Then, of course, bread on the side is lovely!
This recipe feeds a bit more than you need, so chances are you’ll have leftovers. But the leftovers are just as good or better the following night.
You can also reserve any sauce you don’t use and serve it throughout the week. Use it with pasta or make cheesy stuffed peppers (our favorite). You can also freeze the leftover sauce. The options are endless!
Looking for other family dinner recipes? Here are a few ideas:
Cider Braised Short Ribs with Caramelized Onions
30 Minute Coq au Vin Chicken Meatballs
Lastly, if you make this Quick Tortellini Bolognese be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite
Quick Tortellini Bolognese
Ingredients
- 4 ounces pepperoni, chopped
- 1 yellow onion, chopped
- 1 pound ground beef
- 3/4 pound ground spicy Italian sausage
- 1/2 cup chopped celery
- 4 cloves garlic, chopped
- 1 tablespoon dried oregano
- 3 tablespoons tomato paste
- 2 jars (24 ounces) marinara sauce
- 3 tablespoons cream cheese, melted
- 1/3 cup basil pesto
- 1 pound cheese tortellini
- 1 cup grated parmesan cheese
Instructions
- 1. In a large pot, cook the pepperoni over medium heat until crispy, 5 minutes. Add the onion, beef, sausage, celery, garlic, and oregano. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste and cook for 5 minutes, then mix in the marinara sauce. Add 1/2 cup water or use milk. Season with salt and pepper. 2. Simmer over low heat for 10-15 minutes to thicken the sauce. Stir in the cream cheese and pesto.3. Meanwhile, boil the tortellini until al dente. Drain and add back to the pot. Ladle the sauce over the tortellini. Add parmesan and toss to coat.4. Divide the pasta among bowls. Serve topped with parmesan and fresh herbs. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
thanks a lot of information
This sauce is sooo good! I’m a wimp with spice, so I used half a package of mild Italian sausage and half a package of spicy. I also used Rao’s plain marinara instead of the arrabbiata. It was just the right amount of heat for me. I’m definitely adding this to my “make again” list. Thank you!!
Thanks so so much for trying out the recipe, I really hope you loved it! xT
Absolutely delicious!!! One of the best sauces I’ve had in a long time.
Thanks so much for trying out the recipe!! Have a great week! xT
We made this last night and it was outstanding!! So good!! Great comfort food for sure. We followed the recipe as listed and will not change a thing next time we make it, well maybe one change…make a double batch!!
One more amazing recipe of yours to add to our ever growing and large ‘make again soon’ pile. Thank you!!
Thanks so much for trying out the recipe!! Have a great week! xT
Thanks for the guidance about whether to drain the meats as didn’t bother cuz of it. Not sure AMAZING is strong enough to explain how FANTASTIC this went over. EVERYONE loved it and all had a different viewpoint on what made it for them – oregano; pepperoni; pesto – regardless it was a major H I T!!! Keep doing what you’re doing Tieghan !! Thanks for an excellent Sunday meal!
Thank you so much Anna!! Love to hear that! xT
Omg this was such a hit. My favorite recipe in a long time and definitely something new. Thank you!!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
Okay, not sure why no reply about draining sausage/beef question – is it not allowed?
Can I ask those that made this if you drained the meats after browning? Not trying to be difficult, simply want to make a fantastic meal.
Much thanks,
Anna
Hi again … just wondering about “draining” the juices from the ground beef/sausage before adding the other ingredients. Posted the question but may have missed a reply as saw all other posts replied to just not this question.
Have all the ingredients to make for our Sunday meal .. just want to make sure about this. Yes, am one of those who wants to make sure all is in order … THANK You!
Hi Anna! So sorry about that! You don’t have to drain the juices but if you’d like to remove that excess liquid you are absolutely welcome to! xT
Love this sauce! Everyone enjoyed a delicious dinner, especially the spicy sauce. The recipe made enough for tortellini and gluten free pasta, with more leftover sauce. Creative using pepperoni to flavor the sauce! I used spicy soppressata instead of pepperoni.
Yummy!!
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
Simmering the sauce right now! Smells heavenly! Can’t wait to eat! Absolutely love the use of simmered pepperoni- what a creative and easy idea! Thank you! I know this will be delicious, as all of your recipes that I have tried have been wonderful!
Hope you love this Barb! xT
Hello – love the amazing recipies that you create and share – am on a mission to make this on Sunday. Know it doesn’t stipulate this, (just want to make sure), is there NO draining of anything after browning beef and sausage, etc?
Does the type of beef matter as regular ground beef produces lots of “juice”, (fat), when browned?
Never stop doing what you do!
Thanks ahead of time!!
Anna
This is so very good for you; an enjoyable meal. Thank you for sharing!
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
Is it 2 12 oz jars of marinara for a total of 24 oz OR is it 2 24 oz jars of marinara? I’m thinking of using a quart of my canned tomatoes for this sauce instead of marinara or possibly a small jar of marinara plus one quart of canned tomatoes.
I’m sure it’s two 24-ounce jars for a total of 48 ounces. I use Rao’s often and 24 ounces is their “standard” size marinara jar.
*2 – 24 oz jars
I have the same question. I’m going with the reply below & using 2 – 25 ounce jars.
In the photo of Quick Tortellini Bolognese, there are sage leaves. Why are they not in the ingredient list????
The recipe says to “Serve topped with Parmesan and fresh herbs.” Looks like she used sage and oregano. Basil would be another option, or even just parsley, depending on preference.
I cant wait to try this, sounds amazing, and your knowledge of how to flavor a sauce in a quick way is very appreciated and admired.
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
Turned out great, lots of flavor and goes great with the tortellini. I ended up with 2+ jars of leftover sauce, could I freeze the sauce?