beef tortellini recipes

 "This pasta bake is not your typical one: a golden cheese crust and tortellini on top of a rich, melting beef ragu."¸ - Michelle Southan.

Ingredients:

1. 1 tbsp extra virgin olive oil
2. 1kg beef chuck steak, trimmed, cut into 2cm pieces
3. 1 brown onion, finely chopped
4. 3 garlic cloves, crushed
5. 800g can diced tomatoes
6. 500ml (2 cups) Massel beef style liquid stock
7. 2 tbsp tomato paste
8. 1 tsp caster sugar
9. 2 tbsp finely chopped fresh continental parsley
10. 2 tbsp finely chopped fresh basil
11. 375g pkt veal tortellini
12. 100g feta, crumbled
13. 100g (1 cup) coarsely grated mozzarella

Instructions:

Step:No:01

In a large flameproof casserole dish, heat the oil over medium heat. Cook the beef for 5 minutes, or until browned, in 3 batches while rotating it. Move to a bowl. Include the garlic and onion in the meal. Cook for 3 minutes, stirring occasionally, or until tender. To the casserole dish, add the beef, tomato, paste, stock, and sugar.

Step:No:02

Heat till boiling. Turn down the heat. Simmer for 1 hour and 30 minutes, covered, stirring now and again, or until the beef is tender. Cook for 20 to 25 minutes, or until sauce starts to slightly thicken, covered. Take off the heat. Add the basil and parsley and stir. Time of year.

Step:No:03

As you wait, preheat the oven to 200°C (180°F with a fan). In a large pot of boiling salted water, cook the tortellini until they are barely al dente. Empty. Go back to the saucepan. One cup of the meat mixture should be added. Stir gently to mix.

Step:No:04

Cover the steak with the tortellini mixture. Add the cheeses in a sprinkle. Bake the cheese for 20 to 25 minutes, or until it melts and turns brown.

more details for recipes:https://www.taste.com.au/recipes/slow-cooked-cheesy-beef-tortellini/glirsgog?r=recipes/chucksteakrecipes&c=2jz8jvi9/Chuck%20steak%20recipes