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Creamy Beef Tortellini: A Delicious and Easy Recipe

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Tender cheese tortellini tossed in a rich and savory creamy beef sauce, perfect for a comforting and satisfying meal.

Ingredients

Scale
  • 1 pound fresh or frozen cheese tortellini
  • 2 tablespoons olive oil
  • 1 pound ground beef (80/20 blend recommended for flavor)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 8 ounces cremini mushrooms, sliced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Brown the Ground Beef: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Sauté the Vegetables: Add the chopped onion and diced red bell pepper to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add the minced garlic and sliced mushrooms. Continue to cook for another 3-5 minutes, or until the mushrooms are tender and have released their moisture.
  3. Add Tomatoes and Seasonings: Stir in the diced tomatoes (undrained), tomato sauce, beef broth, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, or up to 30 minutes, stirring occasionally.
  4. Stir in Cream and Parmesan: Remove the skillet from the heat. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is smooth and creamy. Taste and adjust the seasoning as needed.
  5. Cook the Tortellini: While the sauce is simmering, cook the tortellini according to the package directions. Generally, this involves bringing a large pot of salted water to a boil and then adding the tortellini. Cook until the tortellini are tender and float to the surface, usually about 3-5 minutes for fresh tortellini and slightly longer for frozen.
  6. Drain the Tortellini: Once the tortellini are cooked, drain them well in a colander.
  7. Combine Tortellini and Sauce: Add the drained tortellini to the skillet with the creamy beef sauce. Gently toss to coat the tortellini evenly with the sauce.
  8. Serve: Serve the creamy beef tortellini immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese.

Notes

  • Cheese Variety: Feel free to experiment with different types of cheese tortellini. Spinach and ricotta tortellini would also be delicious in this dish.
  • Meat Options: If you’re not a fan of ground beef, you can substitute ground turkey, Italian sausage (removed from its casing), or even shredded cooked chicken.
  • Vegetable Boost: Add other vegetables to the sauce, such as zucchini, carrots, or spinach. Just be sure to adjust the cooking time accordingly.
  • Spice It Up: For a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
  • Wine Pairing: A light-bodied red wine, such as Pinot Noir or Chianti, would pair well with this dish.
  • Make Ahead: The beef sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before adding the cooked tortellini.
  • Freezing: While the sauce freezes well, the tortellini may become slightly mushy after thawing. If you plan to freeze the dish, it’s best to cook the tortellini fresh when you’re ready to serve.
  • Herb Variations: Experiment with different herbs, such as thyme, rosemary, or sage, to customize the flavor of the sauce.
  • Cream Cheese Addition: For an extra creamy sauce, stir in 2-4 ounces of softened cream cheese along with the heavy cream.
  • Sun-Dried Tomatoes: Add 1/4 cup of chopped sun-dried tomatoes (oil-packed, drained) to the sauce for a burst of intense flavor.
  • Balsamic Glaze: Drizzle a little balsamic glaze over the finished dish for a touch of sweetness and acidity.

Find it online: https://mmmflavors.com/creamy-beef-tortellini/