Some dinners quietly do their job. This one shows up, steals the spotlight, and expects applause. Beef Tortellini brings tender, cheese filled pasta together with a chunky, slow simmered beef sauce that feels indulgent without trying too hard. It is the kind of meal that makes people wander back into the kitchen asking if there is more left.

This Beef Tortellini pasta is cosy, bold, and unapologetically saucy. The beefy richness clings to every fold of tortellini, giving you big comfort energy with surprisingly little effort. Weeknight friendly, dinner party approved, and dangerously easy to fall in love with.

A piece taken over from Tortellini with Chunky Beef Sauce - 1
  • What Makes This Beef Tortellini Work
  • What Goes Into Beef Tortellini
  • Optional Add Ins and Swaps (Because You’re Allowed to Have Fun)
  • How To Make Beef Tortellini
  • Pro Tips From Someone Who Has Made This Too Many Times
  • Recipe FAQ’s
  • Tortellini with Chunky Beef Sauce Recipe

What Makes This Beef Tortellini Work

  • Two textures of beef, one very good decision: Using both tender beef pieces and ground beef gives the Beef Tortellini sauce real body instead of a flat, mince only situation.
  • Chunky sauce that actually sticks: This Beef Tortellini recipe is built to cling to the pasta, not slide sadly to the bottom of the bowl.
  • Fresh tortellini advantage: Those little pasta pillows soak up flavour fast, making every bite rich and satisfying.
  • Slow simmered without the wait: You get deep, developed flavour without committing your entire afternoon to the stove.
  • Comfort without heaviness: Rich, yes. Overwhelming, no. This Beef Tortellini pasta keeps things balanced and craveable.

What Goes Into Beef Tortellini

Flat lay photo of ingredient shot of tortellini, beef fillet, garlic, red bell pepper, onion, carrot, vegetable stock powder, tomato paste, tomato sauce, lean ground beef, pepper, salt, parsley and parmesan cheese - 2

A rich, a hearty sauce and tender pasta come together with simple, fresh ingredients to make this Beef Tortellini truly unforgettable. Here are a few of stars that make this dish shine:

  • Fresh Tortellini: Soft, pillowy pasta that soaks up every bit of the chunky beef sauce. You can use any flavor you love for this Beef Tortellini Pasta.
  • Beef Fillet: Tender scotch or eye fillet pieces that slow-cook until they’re melt-in-your-mouth perfection, adding depth and richness to the sauce.
  • Lean Ground Beef: Creates a hearty base for the Beef Tortellini sauce , adding savory flavor that complements the tender beef chunks.
  • Tomato Sauce and Paste: The foundation of the sauce, bringing bold, tangy flavor that pairs beautifully with fresh and creamy parmesan.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Optional Add Ins and Swaps (Because You’re Allowed to Have Fun)

Here’s how you can add a little fun touch to your recipe without ruining its integrity.

  • Chilli Flakes: For a gentle heat that cuts through the richness.
  • Red Wine Splash: Adds depth and a slightly indulgent edge to the sauce.
  • Baby Spinach: Stir in at the end for colour and freshness.
  • Sundried Tomatoes: For little pops of tangy sweetness throughout the Beef Tortellini sauce.

How To Make Beef Tortellini

Cook the tortellini in a large pot it boiling water. - 3
  1. Boil the Pasta: Cook tortellini in a large pot of boilong salted water until just tender. Drain well and return to the pot to keep warm.
Heat a large pan over medium-high heat and fry the beef fillet - 4
  1. Sear the Beef Fillet: Heat a large pan over medium-high heat and fry the beef fillet in batches until browned to your liking. Transfer to a plate and keep warm.
In the same pan, reduce to medium heat and cook the onion, bell pepper, carrot and the garlic - 5
  1. Sauté the Veggies: In the same pan, reduce to medium heat and cook the onion, bell pepper, and carrot until the onion softens. Add the garlic and sauté until fragrant, about 30 seconds.
Add the ground beef and cook, breaking it up with a woodend spoon, until browned. Stir in tomato sauce, tomato paste, and vegetable stock powder - 6
  1. Brown the Ground Beef: Add the ground beef and cook, breaking it up with a woodend spoon, until browned. Stir in tomato sauce, tomato paste, and vegetable stock powder.
Bring the mixture to a gentle simmer until slightly thickened and the vegetable are tender. - 7
  1. Simmer the Sauce: Bring the mixture to a gentle simmer until slightly thickened and the vegetable are tender. Return the seared beef fillet to the pan.
Seaason with salt and pepper to taste, then stir in half the parsley - 8
  1. Finish and Season: Reduce the heat and simmer for 5 to 10 minutes to meld flavor. Seaason with salt and pepper to taste, then stir in half the parsley.
Combine the pasta with the sauce and gently toss. - 9
  1. Combine with Pasta: Remove the pan from the heat and pour the meat sauce into the pot with tortellini. Toss gently until the pasta is evenly coated.
Transfer to bowls and sprinkle with parmesan and the remaining parsley - 10
  1. Serve and Garnish: Transfer to bowls and sprinkle with parmesan and the remaining parsley. Serve hot with cheesy garlic bread if you like.

A hearty bowl of Beef Tortellini deserves sides that can hold their own. Cheesy garlic bread is a classic choice, perfect for soaking up the rich Beef Tortellini sauce. For something a little more unexpected, try a crisp Avocado Feta Cucumber Salad ; the tangy creaminess balances the hearty pasta beautifully. You could also serve Grilled Chimichurri Chicken Avocado Salad for a fresh, bright contrast.

Pro Tips From Someone Who Has Made This Too Many Times

  • Do not overcook the tortellini. Fresh pasta goes soft fast and nobody wants mushy pillows.
  • Brown the beef in batches. Crowding the pan kills flavour and we are not doing that today.
  • Let the sauce simmer properly. Even ten extra minutes makes the Beef Tortellini sauce taste deeper and richer.
  • Finish with cheese off the heat. Parmesan melts better when it meets warm pasta, not a screaming hot pan.

Yes, frozen tortellini works well in this Beef Tortellini recipe. Just adjust the cooking time according to the package directions.

Tender cuts like scotch fillet or eye fillet work beautifully, as they stay juicy and tender in the Beef Tortellini sauce.

Absolutely. The Beef Tortellini sauce can be prepared a day in advance and refrigerated, making weeknight dinners even faster.

Fork holding a piece from Tortellini with Chunky Beef Sauce - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

  • ▢ 22 ounce packet fresh tortellini any flavour
  • ▢ 1 pound beef fillet scotch or eye fillet, cut into palm-sized pieces
  • ▢ 1 large onion chopped
  • ▢ 1 tablespoon minced garlic or 4 garlic cloves, minced
  • ▢ 1 large red bell pepper/capsicum seeded, washed and roughly chopped
  • ▢ 1 large carrot peeled, washed and chopped
  • ▢ 1 pound lean ground beef mince
  • ▢ 15 ounce tomato sauce Passata or crushed tomatoes
  • ▢ 2 tablespoons tomato paste
  • ▢ 2 tablespoons vegetable stock powder
  • ▢ Salt and pepper to season
  • ▢ 1/4 cup chopped parsley divided
  • ▢ 1/2 cup freshly grated parmesan cheese to serve

Instructions

  • Cook pasta in a large pot of boiling, salted water until just tender. Drain and return to pot.
  • While pasta is boiling: fry the beef fillet in batches until browned and cooked to your liking over medium-high heat. Remove from pan and keep warm.
  • In the same pan, fry the onion, peppers (capsicum) and carrot on medium heat until onion is softened. Sauté the garlic until fragrant (30 seconds).
  • Brown the ground beef while breaking it up with the end of a wooden spoon. Add the tomato sauce, tomato paste and vegetable stock powder. Bring to a simmer until sauce begins to thicken and veggies are softened.
  • Add the cooked beef fillets into the sauce. Reduce heat and allow to simmer for a further 5 – 10 minutes.
  • Season with salt and pepper to your tastes. Top with half of the parsley.
  • Take off the heat and pour the meat mixture into the same pan as the tortellini. Mix until combined. Sprinkle with cheese and remaining parsley to serve.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Fork holding a piece from Tortellini with Chunky Beef Sauce - 13

Tortellini with Chunky Beef Sauce

Ingredients

  • 22 ounce packet fresh tortellini any flavour
  • 1 pound beef fillet scotch or eye fillet, cut into palm-sized pieces
  • 1 large onion chopped
  • 1 tablespoon minced garlic or 4 garlic cloves, minced
  • 1 large red bell pepper/capsicum seeded, washed and roughly chopped
  • 1 large carrot peeled, washed and chopped
  • 1 pound lean ground beef mince
  • 15 ounce tomato sauce Passata or crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable stock powder
  • Salt and pepper to season
  • 1/4 cup chopped parsley divided
  • 1/2 cup freshly grated parmesan cheese to serve

Instructions

  • Cook pasta in a large pot of boiling, salted water until just tender. Drain and return to pot.
  • While pasta is boiling: fry the beef fillet in batches until browned and cooked to your liking over medium-high heat. Remove from pan and keep warm.
  • In the same pan, fry the onion, peppers (capsicum) and carrot on medium heat until onion is softened. Sauté the garlic until fragrant (30 seconds).
  • Brown the ground beef while breaking it up with the end of a wooden spoon. Add the tomato sauce, tomato paste and vegetable stock powder. Bring to a simmer until sauce begins to thicken and veggies are softened.
  • Add the cooked beef fillets into the sauce. Reduce heat and allow to simmer for a further 5 - 10 minutes.
  • Season with salt and pepper to your tastes. Top with half of the parsley.
  • Take off the heat and pour the meat mixture into the same pan as the tortellini. Mix until combined. Sprinkle with cheese and remaining parsley to serve.

Notes

Nutrition

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