20 Minute Easy Ravioli Or Tortellini Bolognese Recipes

Steps:

• Prepare frozen pasta as directed; drain.
• While pasta is cooking, in a saucepan or skillet, heat olive oil.
• Add ground beef, onion and garlic; cook until beef is browned.
• Add tomatoes, wine or broth, mushrooms, basil and oregano/thyme and mix.
• Simmer for 5 minutes, stirring occasionally.
• Add salt and pepper to taste.
• Serve sauce over cooked pasta.

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.

Steps:

• In 12-inch skillet, cook ground beef and onions over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Add remaining ingredients; heat to boiling. Reduce heat to low; cover and simmer 20 to 25 minutes, stirring occasionally, until sauce is thoroughly heated and ravioli are tender.

Steps:

• Cook the tortellini according to package directions, about 8-10 minutes. Toss with spaghetti sauce. Place in a 1 1/2 qt baking dish and top with shredded mozzarella cheese and parmesan cheese. Bake at 350 for 8-10 minutes. During the last couple of minutes, turn on your broiler so the cheese gets slightly browned. Sprinkle with parsley, if desired. All images and text ©Julie Murkerson for This Gal Cooks

Steps:

• In a large, deep skillet, over medium heat, heat olive oil.
• Add bacon and cook until lightly browned, about 3 minutes. Drain grease.
• Add onion, carrots, celery, and garlic and cook, stirring often, until onion is softened.
• Break up ground sirloin and pork and add to skillet.
• Cook until no longer pink, about 10 minutes.
• Add half the wine and half of the beef broth.
• Cook over medium-high heat until liquid is almost absorbed, about 15 minutes.
• Lower heat and stir in the tomato paste, salt, black pepper, parsley, and basil.
• Pour in remaining wine and beef broth.
• Simmer, covered, for 20 minutes.
• While sauce is simmering prepare tortellini according to package directions.
• After sauce has simmered 20 minutes, stir in the heavy cream and heat through.
• Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.
• {Note:I use a food processor to finely chop the bacon, onion, carrots, and celery for a smoother textured sauce, and to save an abundance of time}.