A delightful twist on the classic tortellini dish, featuring a rich and creamy meat sauce.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly heated before adding the oil to prevent sticking.
Add the bacon and cook until crispy, then remove and set aside.
Crisping the bacon adds a smoky flavor to the sauce.
Sauté the onion, carrot, celery, and garlic in the skillet until softened.
Chop the vegetables finely for a smoother sauce texture.
Add the ground pork to the skillet and cook until browned.
Break up the pork into small pieces as it cooks for even browning.
Pour in half of the wine and beef broth, cooking until reduced.
Scrape the bottom of the skillet to incorporate all the flavorful bits.
Stir in the tomato paste, salt, pepper, parsley, and basil.
Adjust the seasoning to taste after simmering.
Add the remaining wine and broth, cover, and simmer for 20 minutes.
Simmering allows the flavors to meld together beautifully.
Cook the tortellini according to package instructions.
Cook the tortellini just until al dente for the best texture.
Stir the cream into the sauce and heat through.
Adding the cream at the end prevents it from curdling.
Serve the sauce over the tortellini and garnish with Parmesan cheese.
Serve immediately for the best flavor and texture.
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