| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup dried porcini mushrooms (about 1/2 ounce)
- Kosher salt
- 1 20-ounce package cheese tortellini
- 3 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 red onion, roughly chopped
- 1 teaspoon fresh thyme
- 6 tablespoons unsalted butter
- Freshly ground pepper
- 1/2 cup dry white wine
- 1 28-ounce can peeled San Marzano tomatoes, crushed by hand
- 1 cup fresh basil, torn
Instructions
- Soak the mushrooms in 1 cup hot water, 5 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms.
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, pulse the mushrooms, carrots, celery, onion and thyme in a food processor until finely chopped. Heat 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the vegetables, season with salt and pepper and cook, stirring, until they start browning, about 4 minutes. Add the wine and the reserved mushroom liquid; bring to a simmer, scraping up the browned bits. Cook until reduced by half, about 3 minutes.
- Add the tomatoes to the pot and cook, stirring, until the sauce thickens, about 10 minutes. Add the basil, the remaining 2 tablespoons butter and the tortellini. Toss to coat, adding the reserved pasta water as needed to loosen.
Nutrition Facts
| Calories | 732 |
| Total Fat | 29 grams |
| Saturated Fat | 17 grams |
| Cholesterol | 110 milligrams |
| Sodium | 1223 milligrams |
| Carbohydrates | 86 grams |
| Dietary Fiber | 7 grams |
| Protein | 26 grams |
Reviews
This is not good. Too much carrot, flavors just so off. If you like bolognese do Ina’s weeknight recipe and swap tortellini for orecchiette. I felt like I took my grocery dollars and washed them down the sink. Why isn’t there a zero star? This was that bad!
Great summer bolognese, light and delicious!
A hit with 4 adults. Perfect for “meatless Monday”
Wow, a stick of butter and this is labeled “healthy?”
Delicious! I used whole wheat penne instead of tortellini and added some crushed fennel seeds and ground oregano to the butter before I put the veggies in.
Hearty and filling for a vegetarian pasta dish. Husband asked to have this again so I know it’s a keeper. I cooked vegetables in olive oil instead of butter and it was still delicious. Perfect recipe for Meatless Monday.