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Bolognese sauce just got a whole lot easier to make with this One-Skillet Tortellini Bolognese from culinary team member Jeanette Donnarumma.
After you try Jeanette's One-Skillet Tortellini Bolognese, try another one of her easier twists on an Italian classic: Lazy Skillet Lasagna.
Preheat oven to 375°F.
In a large, oven-safe or cast-iron skillet, heat oil over medium-high heat. Once the oil begins to ripple, add in turkey or beef and break it up with a wooden spoon or potato masher. Stir until browned and cooked through, about 5-6 minutes. Add onion, carrots, celery, garlic, oregano, crushed red pepper flakes, salt and pepper and cook until the veggies begin to brown, about 6-7 minutes. Deglaze the pan with red wine and scrape the bottom of the pan with a spoon. Add chicken stock, crushed tomatoes, and basil, and stir to combine. Bring to a bubble and remove from heat. Add milk and tortellini, and stir, making sure the tortellini are mixed well into the sauce.