Beef Tortellini

Beef tortellini paired with a light tomato sauce is a classic dish that balances hearty and refreshing flavours. Tender pasta filled with seasoned beef meets a tangy, aromatic tomato sauce for a meal that feels both comforting and refined. This recipe serves 4 portions, perfect for a family dinner or a special gathering.

Prep Time 30

Cook Time 30

Total Time 1

Servings Portions

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.

Notes

Tips:

- To save time, you can use store-bought tortellini and focus on making the fresh tomato sauce. Or buy fresh pasta and make your own.

- Ensure the pasta dough is well-kneaded for a smooth, elastic texture that’s easy to shape.

- The sugar in the sauce is optional but helps balance the acidity of the tomatoes.

Nutrition