Description
Beef Tortellini in Rich Tomato Sauce
Ingredients:
500g tortellini (store-bought or homemade)
300g ground beef
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (400g) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
1/4 cup heavy cream (optional, for a creamy touch)
1/4 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
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Instructions:
1. Cook the Tortellini:
Boil the tortellini in salted water according to package instructions. Drain and set aside.
2. Prepare the Beef:
In a large skillet, heat olive oil over medium heat.
Add the onions and cook until softened.
Stir in the garlic and cook for 1 minute.
Add the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink.
3. Make the Sauce:
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the crushed tomatoes, oregano, basil, salt, and pepper.
Simmer for 10-15 minutes, allowing the sauce to thicken slightly.
4. Combine the Tortellini:
Add the cooked tortellini to the skillet and toss to coat with the sauce.
Stir in the heavy cream if using, and mix well.
5. Serve:
Top with grated Parmesan cheese and garnish with fresh parsley.
Serve hot and enjoy!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all ingredients are prepped (onion chopped, garlic minced). Begin by bringing a large pot of generously salted water to a boil for the tortellini. While it heats, start the sauce. In your large skillet, cook the onions in olive oil until translucent. Add the garlic, cooking just until fragrant to avoid bitterness. Brown the ground beef thoroughly, breaking it into small crumbles. This is your flavor base. Incorporate the tomato paste, letting it cook for a full minute to caramelize slightly. Add the crushed tomatoes and dried herbs, then simmer to develop richness. Cook the tortellini just to al dente, as it will finish in the sauce. Drain and combine, letting everything heat through together before adding the final creamy or cheesy touches.
Serving Suggestions
This hearty dish is a complete meal on its own, but can be elevated with simple sides. Serve with a crisp green salad dressed with a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up the extra sauce. For a more formal presentation, plate individual portions and garnish with extra Parmesan and a sprig of fresh basil or parsley. A medium-bodied red wine like a Chianti or Sangiovese pairs beautifully.
How-to Summary
To summarize: Boil tortellini. Separately, sauté onion and garlic, then brown beef. Add tomato paste, crushed tomatoes, and herbs to the beef to create a rich sauce. Simmer. Combine drained tortellini with the sauce. Finish with optional cream, then top with Parmesan and fresh herbs before serving.
Frequently Asked Questions
Can I use a different protein? Absolutely. Ground pork, Italian sausage, or a plant-based ground meat alternative work well. For a vegetarian version, use chopped mushrooms or lentils.
How can I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce, or in the microwave, stirring occasionally.
My sauce is too acidic. How can I fix it? A pinch of sugar or a grated carrot cooked into the sauce can balance acidity. The optional heavy cream also mellows the tomato’s sharpness effectively.
Can I make this ahead of time? You can prepare the meat sauce 1-2 days ahead and refrigerate. Cook the tortellini fresh and combine when ready to serve for the best texture.
Is fresh pasta better than dried? Fresh tortellini cooks faster and has a more delicate texture, but high-quality dried tortellini holds up very well in this robust sauce and is a convenient, reliable choice.
Common Mistakes to Avoid
- Overcooking the Tortellini: Cook pasta to just al dente, as it will continue to absorb sauce and soften when combined.
- Not Browning the Beef Properly: Avoid steaming the meat. Cook in a hot pan without overcrowding to achieve a flavorful sear.
- Skipping the Tomato Paste Cook-Off: Cooking the paste for a minute caramelizes its sugars, adding crucial depth. Don’t add it directly with the wet tomatoes.
- Underseasoning the Sauce: Taste and adjust salt and pepper after simmering. The sauce should be well-seasoned to flavor the pasta.
Conclusion
This Beef Tortellini in Rich Tomato Sauce is a quintessential comfort food that is deceptively simple to master. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish at home. Its versatility allows for easy customization, and the rich, savory results are sure to become a family favorite. Enjoy the process of building layers of flavor for a truly satisfying meal.