Fresh cheesy tortellini with beef, tomato sauce & salad

Prep Time: 10

Cook Time: 18

Total Time: 22

Servings people

Appliance/Function:

Bring a large pot of salted water to a boil for the tortellini. Peel and finely chop the onion. Peel and mince the garlic. Heat the oil in a medium-deep frypan over medium-high heat. Cook the onion and garlic, stirring, for 2-3 mins until softened. Add the beef and cook 3-4 mins until browned. Then add the tomato paste, crushed tomatoes, Moroccan seasoning, balsamic vinegar and honey and bring to a simmer. Reduce the heat to low and cook, covered, for 8 mins or until reduced.

Cook the tortellini in the pot of boiling water according to packet directions or until al dente. Meanwhile, shave the parmesan cheese with a vegetable peeler. Drain and add the tortellini and half the parmesan to the beef and sauce mixture and stir gently to combine.

Put the oil and balsamic vinegar in a large bowl. Season with salt and pepper and whisk to combine. Adding to the same bowl as you go, roughly chop the cucumber. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Then add the mixed green salad and remaining parmesan and toss to combine.

Divide the cheesy tortellini with tomato sauce between plates and sprinkle with the remaining shaved parmesan and serve with the salad on the side.