This recipe for Tortellini with Chunky Beef Sauce will take you back to your childhood. It tastes like Grandma’s tender beef stew served over tender tortellini. What a unique change of pace from the ordinary red sauce or Alfredo sauce typically served over tortellini.
This is one of those recipes that would be great for serving to guests. It is not particularly labor intensive, the meat sauce can be done ahead, it plates beautifully, and tastes great!
- 1 22 oz package tortellini, any variety
- 1 pound of lean beef fillet cut into bite-sized pieces
- 1 onion, chopped
- 3 teaspoons minced garlic (or 3 garlic cloves, minced)
- 1 red bell pepper, seeded, washed and roughly chopped
- 1 carrot, peeled, washed and chopped
- 1 pound lean ground beef
- 1 15 oz can condensed tomato soup
- 2 tablespoons tomato paste
- 2 tablespoons vegetable stock powder
- Salt to season
- ¼ cup chopped parsley, divided
- ½ cup freshly grated parmesan cheese to serve
- Cook pasta in a large saucepan/pot of boiling, salted water, following package directions, until just tender.
- Drain and return to saucepan.
- Meanwhile, in a separate large sized frying pan, fry the beef fillet in batches with cooking oil spray until browned on both sides and cooked to your liking.
- Remove from pan and keep warm. In the same pan, fry the onion, garlic, peppers and carrot on medium heat until onion is transparent.
- Add the beef and cook stirring, while breaking up the ground beef. Once meat is browned, add the condensed soup, tomato paste and vegetable stock powder, and cook until sauce begins to thicken and ingredients are soft. (Pour in ¼ – ½ cup water if sauce is too thick).
- Add the pre-cooked beef fillets into the sauce, lower heat, and allow to simmer for a further 5 – 10 minutes (cook longer if you are using tougher cuts of beef, until tender).
- Season with salt to suit your tastes and add half of the parsley.
- Turn off heat and pour the meat mixture into the same pan as the tortellini. Mix until combined.
- Sprinkle with cheese and extra parsley.