Beef Bourguignon-style Tortellini

Portions 4

When two classics collide, the result is often irresistible. Here, tortellini with a beef bourguignon twist transform simple beef tortellini into the ultimate comfort food. Accompanied by carrots, mushrooms, red wine, chopped onion, and minced garlic, the ready-to-cook stuffed pasta absorbs rich, full-bodied flavors. A touch of 15% cooking cream thickens the sauce and adds a smooth texture to every bite. This dish combines the charm of a slow-cooked stew with the simplicity of stuffed pasta for a convenient and heartwarming supper that impresses without requiring hours of preparation in the kitchen.

Also plan for:

1 chopped onion

15 ml (1 tbsp) chopped garlic

Optional:

30 ml (2 tbsp) chopped fresh parsley

Steps

Cook the tortellini according to the package instructions.

Meanwhile, in a saucepan, heat a little canola oil over medium heat. Cook the onion and garlic for 1 to 2 minutes.

Add the carrots and mushrooms. Cook for 4 to 5 minutes, stirring occasionally.

Pour in the red wine. Bring to a boil and heat until the liquid has evaporated by half.

Stir in the cream. Season with salt and pepper. Simmer for 3 to 4 minutes over low heat.

Add the tortellini and stir gently to coat them well with the sauce.