Beef Tortellini (family Feast) Recipe

Prepare tortellini

Bring a large pot of salted water to a rolling boil. Add the tortellini and cook according to package instructions until al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 1 cup of the pasta cooking water, then drain the tortellini and set aside.

Sauté aromatics

While the pasta water heats, heat olive oil and butter in a large deep skillet or Dutch oven over medium heat until butter melts and starts to foam. Add the diced onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Brown the beef

Increase heat to medium-high and add the ground beef to the skillet with the onions and garlic. Break it up with a spatula and cook until browned with no pink remaining, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while cooking. Drain excess fat if the pan is very greasy, leaving a thin coating for flavor.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, beef broth, Italian seasoning, red pepper flakes, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and sugar if using. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered 10 minutes to meld flavors.

Finish sauce with cream

Stir in the heavy cream and simmer 3–4 minutes more until the sauce is creamy and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.

Combine with tortellini

Add the drained tortellini to the skillet with the sauce. Gently fold to coat the pasta. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach a glossy, saucy consistency (use up to 1/2 cup). Cook together 1–2 minutes to let the tortellini heat through and absorb some sauce.

Remove the skillet from heat and stir in 3/4 cup of the grated Parmesan until melted and incorporated. Taste and adjust seasoning. If desired, stir in lemon zest for brightness.

Transfer the tortellini to a large serving platter or keep in the skillet. Sprinkle the remaining 1/4 cup Parmesan over the top. Scatter chopped basil and parsley evenly over the dish.

Serve immediately family-style with extra grated Parmesan and crushed red pepper on the side. Leftovers keep well refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.