Hidden Veggie Tortellini Bake

In a food processor, puree the onion, carrots, celery, mushrooms, spinach and garlic into a coarse paste.

Heat a large pan over medium heat and coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. You want them brown. Browned veggies means big flavor.

Add the ground beef and pork and season again with salt. You want to brown the meat! Don’t boil it! Don’t rush this step. Cook for another 15 to 20 minutes.

Add the crushed tomatoes and cook until brown about 4 to 5 minutes. Add the red wine or stock. Cook until the wine has reduced by half, another 4 to 5 minutes.

Fill a tomato can halfway full of water and add it into the pot. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups total. Don’t be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and taste it frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

Preheat your oven to 375 F.

Spread one-third of the sauce mixture evenly onto the bottom of a deep 13×9 or similar sized baking dish. Arrange half of the tortellini over the sauce. Sprinkle one-third of both the mozzarella and Parmesan over the tortellini. Repeat layers. You should end with the last third of sauce on top, followed by the last third of cheeses.

Spray a sheet of aluminum foil with oil, and lay the oil-side down loosely over the casserole. Bake for 40 minutes for frozen tortellini or 30 minutes for refrigerated ones. Uncover and bake another 10 minutes, or until cheese turns bubbly and golden.