Brown Butter Tortellini with Bolognese

Preheat a large dutch oven or heavy-bottomed soup pan over medium heat. Once warm, after about 4 minutes, drizzle the olive oil into the dutch oven. Add the onions and carrots and cook them for 5-6 minutes until softened. Add in the minced garlic, dried oregano, red pepper flakes, kosher salt, and black pepper. Stir to combine and cook one minute more, until the garlic is fragrant.

Add the ground beef and ground Italian sausage to the dutch oven. Stir to break it up into smaller pieces. Stir every 1-2 minutes until the beef and sausage are browned and cooked through.

Scoop in the tomato paste and stir to incorporate into the cooked beef, sausage, and vegetables. Continue to cook for 5 minutes, stirring often so the tomato paste doesn’t burn, but deepens in color.

Pour in the red wine and cook for 3-5 minutes until it’s reduced by about half. Pour in the tomato passata and diced tomatoes and stir to combine. Bring the sauce to a simmer and then reduce the heat to low. Simmer the bolognese for at least 20 minutes or up to a few hours.

Bring a large pot of water to a boil, add a large pinch of salt to the water and boil the tortellini according to the package directions. Drain in the sink.

Meanwhile, add the unsalted butter to a large skillet. Melt the butter over medium low heat and let cook until it begins to bubble, brown, and smell nutty, about 8 minutes. Stir the butter every minute or two. Take the skillet of butter off the heat.

Carefully add the boiled tortellini to the skillet with the browned butter, being careful of the butter splashing. Toss the tortellini in the brown butter and then transfer to a plate or bowl for serving.

When you’re ready to serve the bolognese, stir in the grated parmesan. Ladle the bolognese over the tortellini. Sprinkle with additional grated parmesan, if desired, and enjoy!