Beef Tortellini (1/2 Gallon) Recipe
Serves 4 people. Belly button shaped pasta and meat sauce
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Ingredients
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Tortellini and Pasta Cooking
Meat Sauce
Finish and Garnish
Method
Tortellini and Pasta Cooking
- 1
Bring water to a boil
In a large pot bring 4 cups of water to a rolling boil. Add 1 tablespoon kosher salt to the water.
- 2
Cook tortellini
Add 1 lb fresh or refrigerated beef tortellini to the boiling water and cook according to package instructions (typically 3–5 minutes) until al dente. Stir gently to prevent sticking.
- 3
Reserve pasta water and drain
Before draining, reserve 1/2 cup of the pasta cooking water. Drain the tortellini in a colander and drizzle with 1 tsp olive oil if desired to prevent sticking. Set aside warm.
Meat Sauce
- 4
Heat oil and sweat aromatics
While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in a large skillet or sauté pan over medium heat. Add 1/2 cup finely diced yellow onion and cook 3–4 minutes until translucent. Add 2 teaspoons minced garlic and cook 30 seconds, stirring, until fragrant but not browned.
- 5
Brown the beef
Increase heat to medium-high and add 12 oz ground beef to the pan. Break the meat up with a spoon and cook 5–7 minutes until browned and no longer pink. Season the beef with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper while it cooks.
- 6
Add seasoning and tomato paste
Push the beef to one side, add 2 tablespoons tomato paste to the cleared area and cook 1–2 minutes, stirring, until the tomato paste darkens slightly — this deepens flavor. Stir the paste into the beef. Add 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil and 1/8 teaspoon crushed red pepper flakes (optional); stir to combine.
- 7
Add tomatoes and simmer
Pour in 14 oz crushed tomatoes and 1/2 cup low-sodium beef or chicken broth. Stir in 1/2 teaspoon granulated sugar to balance acidity. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes, stirring occasionally, until slightly thickened.
- 8
Adjust seasoning and finish
Taste the sauce and adjust salt and pepper if needed. Stir in 2 tablespoons chopped fresh parsley. If the sauce seems too thick to coat the tortellini, add up to the reserved 1/2 cup pasta water, 1–2 tablespoons at a time, until desired consistency is reached.
Assembly and Serve
- 9
Combine tortellini with sauce
Add the drained tortellini to the skillet with the meat sauce. Gently toss or fold the pasta into the sauce over low heat for 1–2 minutes so the tortellini heat through and absorb flavors. If needed, add a splash of the reserved pasta water to loosen sauce and achieve a glossy coating.
- 10
Plate and garnish
Divide the tortellini among four bowls (about 1/2 gallon total yield for the recipe). Sprinkle each serving with about 1 tablespoon (total 1/4 cup) grated Parmesan cheese and 2 teaspoons fresh basil (from 2 tablespoons) or additional chopped parsley. Optionally finish with 2 tablespoons freshly grated Pecorino or extra Parmesan for extra richness.
- 11
Serve
Serve immediately while hot, with additional grated cheese at the table.