Prepare mirepoix: Cut carrot, celery, onion, garlic into fine dice.
In a large sauce pot, add oil and sauté mirepoix until carrots are soft.
Add ground beef. Season with salt and pepper. Continue to cook until ground beef is grey.
Add tomato paste followed by red wine and cook an additional 2 minutes.
Add in fire roasted tomato and cook for an additional 20-30 minutes.
Add in fresh basil and oregano.
Once sauce is finished, set aside.
Cook Tortelloni: Bring 4 quarts of water to a rolling boil, add Tortelloni and cook until internal temperature reaches 165˚F or approx. 3-3 1/2 minutes. Drain.
When finished, combine Tortelloni and Bolognese sauce and plate. Top with fresh Parmesan and more basil.