Description
This Beef Tortellini Alfredo is a creamy, comforting Italian-inspired dish featuring tender cheese tortellini tossed in a rich homemade Alfredo sauce with savory ground beef seasoned with Italian herbs. Perfect for a satisfying weeknight dinner that comes together in just 30 minutes.
Ingredients
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. Cook the tortellini according to package instructions until al dente. Drain and set aside to keep warm.
- Cook the Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. 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 has softened. Remove the beef mixture from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and whisk continuously until the sauce is smooth and creamy. Season with nutmeg, salt, and black pepper to taste.
- Combine: Add the cooked tortellini and beef mixture back into the skillet with the Alfredo sauce. Gently toss everything together ensuring the tortellini and beef are evenly coated with the creamy sauce.
- Serve: Transfer the beef tortellini Alfredo to serving plates or bowls. Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve warm for best flavor.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- You can use thinly sliced steak instead of ground beef if preferred.
- Fresh tortellini cooks faster than frozen, so monitor cooking time accordingly.
- Grate fresh Parmesan cheese for best flavor and texture in the Alfredo sauce.
- Nutmeg is optional but adds a subtle warmth to the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.
