Slow-cooked beef tortellini
Slow-cooked beef tortellini
Ingredients
- 1 tbsp olive oil
- 900g beef chuck (casserole) steak, cut into 2cm pieces
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 2 x Mutti Polpa Finely Chopped Tomatoes 400g
- 125ml (1/2 cup) water
- 2 tbsp tomato paste
- 1 tsp caster sugar
- 2 tbsp finely chopped fresh continental parsley
- 2 tbsp finely chopped fresh basil
- Salt & freshly ground black pepper
- 1 x 625g pkt veal tortellini
- 20g (1/4 cup) finely grated parmesan
Instructions
- 1
Heat the oil in a large saucepan over medium heat. Add one-third of the beef and cook, stirring occasionally, for 5 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef, reheating pan between batches.
5 min - 2
Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until onion softens. Add the beef, tomato, water, tomato paste and sugar. Bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Cook, uncovered, for 15-20 minutes or until sauce thickens slightly. Remove from heat. Add the parsley and basil, and stir to combine. Taste and season with salt and pepper.
- 3
Meanwhile, cook the tortellini in a large saucepan of salted boiling water following packet directions. Drain well.
- 4
Add the tortellini to the beef mixture and stir to combine. Sprinkle with parmesan and serve immediately.
