Heat olive oil in a large, deep skillet over medium heat.

Add bacon and cook until lightly browned (about 3 minutes). Drain grease.

Add onion, carrots, celery, and garlic. Cook until onion is softened, stirring often.

Break up ground sirloin and ground pork. Add to skillet.

Cook until meat is no longer pink (about 10 minutes).

Add half the wine and half of the beef broth.

Cook over medium-high heat until liquid is almost absorbed (about 15 minutes).

Lower heat and stir in tomato paste, salt, black pepper, parsley, and basil.

Pour in remaining wine and beef broth.

Simmer, covered, for 20 minutes.

While sauce simmers, prepare tortellini according to package directions.

After sauce has simmered for 20 minutes, stir in heavy cream and heat through.

Spoon sauce over tortellini and garnish with freshly grated Parmesan cheese.