Ingredients
2 tbsp. extra-virgin olive oil, plus more for baking dish
1 onion, chopped
3 garlic cloves, minced
1 1/2 lb. ground beef
1/2 c. dry red wine, such as cabernet or merlot
2 tbsp. tomato paste
1 (28-oz.) can crushed tomatoes
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 (9-oz.) packages refrigerated cheese tortellini
2 c. shredded mozzarella
2 tbsp. freshly grated Parmesan
1/4 c. Freshly sliced basil, for garnish
Preparation
Step 1Preheat oven to 350° and grease a large baking dish with oil. In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat.Step 2Return beef mixture to skillet over medium heat and pour in wine, using a wooden spoon to scrape up any browned bits from bottom of pan. Cook until reduced by about half, then add tomato paste, crushed tomatoes, and oregano and season with salt and pepper. Bring mixture to a simmer and cook until slightly reduced, about 10 minutes.Step 3Put tortellini in prepared baking dish. Pour over meat sauce and stir until coated. Top with mozzarella and Parmesan, then cover dish with foil.Step 4Bake until cheese has melted and pasta is cooked through, 25 minutes.Step 5Garnish with basil before serving.
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