Description
This hearty Beef Tortellini Alfredo combines tender ground beef, delicate cheese tortellini, and a rich, creamy homemade Alfredo sauce infused with garlic and Parmesan cheese. Ready in just 30 minutes, it’s a comforting Italian-inspired dish perfect for a satisfying weeknight dinner.
Ingredients
Scale
For the Beef:
- 1 pound ground beef (or thinly sliced steak)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 1/2 cups heavy cream (or half-and-half for a lighter version)
- 1 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- Salt and black pepper, to taste
For the Tortellini:
- 1 (9 oz) package cheese tortellini (fresh or frozen)
Optional Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, usually 2 to 3 minutes for fresh or slightly longer for frozen. Drain well and set aside.
- Cook the Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks to ensure even browning. Stir in the finely chopped onion, minced garlic, Italian seasoning, salt, and black pepper. Continue cooking for another 3 to 5 minutes until the onion is soft and translucent. Remove the beef mixture from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, reduce heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with nutmeg (if using), salt, and black pepper to taste. Keep warm on low heat.
- Combine: Return the cooked tortellini and beef mixture to the skillet with the Alfredo sauce. Gently toss everything together to ensure the tortellini and beef are evenly coated with the rich sauce. Heat through for 1 to 2 minutes if needed, but do not boil.
- Serve: Spoon the Beef Tortellini Alfredo into serving bowls or plates. Garnish with freshly chopped parsley and extra grated Parmesan cheese, if desired, for an added burst of flavor and presentation.
Notes
- You can substitute ground beef with thinly sliced steak for a different texture.
- For a lighter Alfredo sauce, use half-and-half instead of heavy cream.
- Fresh tortellini cooks faster than frozen, so adjust cooking times accordingly.
- Nutmeg adds a subtle warmth to the sauce but is optional.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
