1-First, in a large pot or deep skillet, cook the 115 g (4 oz) spicy beef pepperoni stick over medium heat until crisp, about 5 minutes. This step adds that smoky-spicy base that makes the sauce pop!

2-Add the 1 medium onion (chopped), 450 g (1 lb) ground beef, 340 g (3/4 lb) spicy Italian sausage (casing removed), 120 g (1/2 cup) celery (finely chopped), 4 garlic cloves (minced), 1 Tbsp dried oregano, and salt and pepper to taste. Break up the meat and brown everything for about 10 minutes until it’s all cooked through.

3-Stir in the 3 Tbsp tomato paste and cook for another 5 minutes. This helps deepen the flavors and makes the sauce extra rich trust me, it’s worth the wait!

4-Pour in the 2 × 680 g (24 oz each) jars marinara sauce and 120 ml (1/2 cup) water or milk (or white wine). Bring it to a simmer, adjust seasoning if needed, and let it thicken for 10-15 minutes. The aroma at this point is incredible!

5-Reduce the heat and whisk in the 80 g (1/3 cup) softened cream cheese and 3 Tbsp basil pesto until everything is fully incorporated. This creates a creamy, velvety sauce that’s hard to resist.

6-Meanwhile, cook the 450 g (1 lb) cheese-filled tortellini in a separate pot of boiling salted water until al dente, following the package instructions usually 3-5 minutes. Drain it well once it’s ready.

7-Toss the cooked tortellini with the sauce in the pot, then sprinkle in the 1 cup (approximately 100 g) grated Parmesan cheese and mix it all together for that perfect cheesy finish.

8-Serve it hot, topped with extra Parmesan and fresh herbs if you like. It’s a simple Tortellini Bolognese meal that’s ready in no time!