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Tiny meat-filled tortellini in rich Bolognese ragù is Emilia's crowning glory. This high protein mediterranean pasta is a family Sunday tradition that freezes beautifully.
Heat olive oil and butter in a large Dutch oven over medium heat. Add onion, carrot, and celery. Sauté gently for 6–8 minutes until softened and aromatic.
Increase heat to medium-high, add ground beef and pork, and cook, breaking up any clumps. Sauté until meat is browned but not crisp, about 8 minutes.
Pour in white wine and simmer 3–4 minutes until it mostly evaporates. Reduce heat to medium-low, then stir in milk and nutmeg; cook until the milk is nearly absorbed.
Add crushed tomatoes, bay leaf, salt, and black pepper. Cover partially and simmer on low, stirring occasionally, for 60–75 minutes until thickened and flavors deepen.
Boil tortellini in salted water according to package instructions. Drain well and immediately toss with Bolognese sauce over gentle heat for 1 minute to coat evenly.
Serve hot, topped generously with freshly grated Parmesan cheese.
