Olive Garden Tortellini Bolognese

• 2 lbs mushroom tortellini or 2 lbs three-cheese tortellini or 2 lbs spinach tortellini
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, finely chopped
• 8 ounces ground beef
• 6 ounces Italian sausage, casing removed
• 1 cup red wine (Valpolicella recommended)
• 2 12 cups Italian plum tomatoes, chopped and crushed
• 1 teaspoon rosemary, chopped
• 1 teaspoon sage, chopped
• salt and pepper
• parmesan cheese, freshly grated (optional)

1. Heat oil in large saucepan over medium heat.
2. Add celery, carrot, onion, garlic and cook gently for 5 minutes or until translucent.
3. Add beef and sausage to saucepan.
4. Using spatula, break meat into small pieces.
5. Cook 10 minutes over medium heat, stirring occasionally.
6. Add wine and stir to deglaze pan; reduce until wine is evaporated.
7. Add tomatoes and remaining ingredients.
8. Simmer slowly for 1 hour.
9. Cook tortelloni according to package directions and drain.
10. Toss hot pasta in sauce.
11. Top with parmesan cheese.
12. Serve immediately.

mushroom tortellini, extra virgin olive oil, onion, carrot, celery, garlic, ground beef, italian sausage, red wine, italian plum tomatoes, rosemary, sage, salt, parmesan cheese

Taken from www.food.com/recipe/olive-garden-tortellini-bolognese-351163 (may not work)