Ingredients:

  • 450g lean ground beef (85/15 ratio)
  • 15ml extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 5ml dried oregano
  • 2.5ml red pepper flakes
  • 567g refrigerated cheese tortellini
  • 680ml marinara sauce
  • 120ml beef broth
  • 60ml fresh basil, chiffonade
  • 480ml shredded low-moisture mozzarella
  • 120ml freshly grated parmesan cheese
  • 120ml whole milk ricotta

Instructions:

  1. Heat olive oil in a large 30cm oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it into large chunks. Allow to sear undisturbed for 3 minutes to develop a mahogany crust.
  2. Add the diced onions and cook for 5 minutes until translucent and slightly golden around the edges. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for 1 minute until fragrant.
  3. Pour in the marinara sauce and beef broth. Use a wooden spoon to deglaze the pan, scraping up the browned bits (fond) from the bottom. Bring the sauce to a gentle simmer.
  4. Gently fold the refrigerated tortellini into the sauce. Ensure the pasta is mostly submerged to allow it to cook evenly in the liquid.
  5. Dollop small spoonfuls of ricotta over the top, then sprinkle evenly with shredded mozzarella and grated Parmesan.
  6. Transfer the skillet to a preheated oven at 190°C (375°F) (or cover and simmer on low if no oven is available) for 20 minutes, or until the cheese is bubbling and golden and the tortellini is tender. Garnish with fresh basil before serving.