Wash and dry all produce. Preheat broiler to high. Bring a large pot of salted water to a boil. Halve, peel, and dice onion. Mince 1 clove garlic. Finely chop basil leaves.

Cook the aromatics: Heat a drizzle of olive oil in a large pan over medium-high heat. (TIP: If you have an ovenproof pan, use it instead.) Add onions and garlic, and toss until softened, 4-5 minutes. Season with salt and pepper.

Add beef and break up into pieces until browned, 3-4 minutes. Season with salt and pepper. Add crushed tomatoes, basil, and 1/2 cup water. Stir and reduce to a low simmer until thickened, 4-5 minutes. Season generously with salt and pepper.

Add tortellini to boiling water. Cook until tender, 3-4 minutes. Meanwhile, combine panko, Parmesan cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Remove tortellini from water with a slotted spoon, and incorporate into Bolognese with spinach and 1 TBSP sour cream. Stir gently until spinach wilts. (TIP: Depending on size of your pan, you may want to add spinach a little at a time.) If your pan is not ovenproof, transfer to a medium baking dish.

Broil: Sprinkle breadcrumbs over tortellini, and broil until browned, about 2 minutes (keep an eye on it!). Serve right out of pan and enjoy!