Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups marinara sauce
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 20 oz refrigerated cheese tortellini

Instructions:

  1. Heat the olive oil in the skillet over medium-high heat.
  2. Add the ground beef, breaking it apart with your spatula. Cook until the meat is mahogany-brown and slightly crispy on the edges.
  3. Stir in the diced onion and cook for 3-4 minutes until translucent.
  4. Add the minced garlic and cook for just 60 seconds until fragrant.
  5. Pour in the marinara sauce and beef broth, stirring to scrape up any browned bits (fond) from the bottom of the pan.
  6. Stir in the dried oregano, salt, and black pepper.
  7. Bring the mixture to a gentle simmer, then stir in the heavy cream until the sauce turns a creamy orange hue.
  8. Gently fold in the refrigerated tortellini, ensuring they are mostly submerged in the sauce.
  9. Reduce heat to medium-low and cover the skillet with a lid.
  10. Simmer for 5-7 minutes, or until the tortellini are tender and the sauce has thickened.