The first time I served Beef Tortellini to my children, they thought oh no another bowl of pasta. When they bit into them, they stopped moaning and didn’t say a word until asking for more. This classic Italian dish has earned its place as a favourite among pasta enthusiasts worldwide, thanks to its hearty filling and versatile nature. When paired with a light tomato sauce, it strikes the perfect balance between rich and refreshing, making it an excellent choice for everything from weeknight dinners to elegant gatherings.
Tortellini, often referred to as “little pillows of joy,” is traditionally filled with a mixture of meats or cheeses. In the case of beef tortellini, the filling consists of finely seasoned, slow-cooked beef. This creates a succulent, savoury centre that’s encased in delicate pasta dough, which is folded and shaped into its iconic ring form. Each bite is an explosion of flavour, combining the earthy richness of the beef with the tender texture of the pasta.
Now, let’s talk about the sauce. While tortellini is versatile enough to pair with creamy Alfredo or hearty Bolognese, a light tomato sauce brings out its best qualities. The tomato sauce, prepared with fresh or tinned tomatoes, olive oil, garlic, and a hint of basil or oregano, provides a vibrant, tangy contrast to the rich filling. The acidity of the tomatoes cuts through the richness of the beef, creating a harmonious interplay of flavours that dance on the palate.
What makes beef tortellini so special is its ability to adapt. Fancy a rustic meal? Serve it with a simple tomato sauce and a sprinkle of Parmesan. Hosting a dinner party? Present it in shallow bowls, garnished with fresh basil leaves and a drizzle of high-quality olive oil. Either way, it’s a dish that feels both comforting and indulgent.
Pairing is another area where beef tortellini shines. A crisp green salad with a zesty vinaigrette or a side of garlic bread perfectly complements the meal. For drinks, a medium-bodied red wine like Chianti or a glass of sparkling water with lemon enhances the experience.
Ultimately, beef tortellini in a light tomato sauce is a testament to the beauty of simplicity done well. It’s a dish that celebrates the combination of humble ingredients and careful preparation, reminding us that great food doesn’t have to be complicated to be memorable.
Beef Tortellini
Ingredients
For the Tortellini:
- 200 g all-purpose flour
- 2 large eggs free range
- 250 g ground beef
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- salt to taste
- black pepper to taste
For the Tomato Sauce:
- 400 g chopped tomatoes canned
- 2 tbsp olive oil
- 2 cloves garlic finely chopped
- 1 small onion finely diced
- 1 tsp dried basil or 4 fresh basil leaves
- 1/2 tsp sugar
- salt to taste
- black pepper to taste
Instructions
- On a clean surface or in a large bowl, form a mound with the flour and make a well in the centre. Crack the eggs into the well and gradually mix them with the flour using a fork.200 g all-purpose flour, 2 large eggs
- Knead until the dough is smooth and elastic (about 8-10 minutes). Wrap in cling film and let it rest for 20 minutes.
- Heat olive oil in a pan over medium heat. Add garlic and ground beef, cooking until the beef is browned and cooked through.250 g ground beef, 1 clove garlic, 1 tbsp olive oil
- Stir in oregano, salt and pepper. Allow the filling to cool slightly.1 tsp dried oregano, salt, black pepper
- Roll the dough out thinly (use a pasta machine or rolling pin) and cut it into 5cm (2-inch) squares. Place a small amount of beef filling in the centre of each square. Fold diagonally into a triangle, pressing the edges to seal. Bring the two corners together and pinch to form the tortellini shape.
- Bring a large pot of salted water to a boil. Add the tortellini and cook for 3-4 minutes or until they float to the surface. Drain and set aside.
- Heat olive oil in a saucepan over medium heat. Add garlic and onion, cooking until softened. Stir in the chopped tomatoes, basil, salt, pepper, and sugar if needed. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly.400 g chopped tomatoes, 2 tbsp olive oil, 2 cloves garlic, 1 small onion, 1 tsp dried basil, 1/2 tsp sugar, salt, black pepper
- Toss the cooked tortellini gently in the tomato sauce until coated. Serve in bowls, garnished with fresh basil leaves and grated Parmesan cheese if desired.
12 comments
Such a simple recipe but with a lot of texture and flavour. Thank you
A lovely dish I made with my daughter.the sauce could have had a bit more heat to it but that’s for next time. Still a 5star
The sauce was light and let the beef filling shine.
I would have preferred a slightly thicker sauce, but otherwise excellent.
Absolutely perfect! The beef was tender, and the seasoning was just right. The tomato sauce had a lovely freshness that paired wonderfully with the pasta.
I would have liked a bit more filling in the tortellini but that was my mistake. Overall, it was a fantastic meal.
The beef filling was so flavourful, and the pasta was perfectly tender.
Great dish with a wonderful depth of flavour. The tortellini was nicely filled, and the sauce was simple yet effective.
The light tomato sauce complemented it beautifully without being overpowering.
Really enjoyed this dish. Ta.
Really tasty dish with fresh ingredients. The pasta was a little tricky to shape, but it was worth the effort.
The homemade tortellini had an incredible texture, and the beef was packed with flavour. The sauce was bright and fresh, making the whole dish feel balanced.