Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 2 cups beef broth, low sodium
  • 1 cup heavy cream
  • 8 oz provolone cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 20 oz refrigerated cheese tortellini

Instructions:

  1. Brown the ground beef in a deep skillet over medium-high heat until no longer pink. Season with salt and black pepper. Add diced onions and green peppers, cooking until vegetables are softened and the beef has developed a deep sear.
  2. Stir in the minced garlic and Worcestershire sauce, cooking for 60 seconds until fragrant.
  3. Pour in the beef broth and bring to a gentle simmer for 3–5 minutes to reduce slightly.
  4. Lower the heat to medium-low and stir in the heavy cream. Simmer gently until the sauce thickens and coats the back of a spoon, avoiding a hard boil.
  5. Add the refrigerated tortellini directly into the sauce. Stir gently for 5–7 minutes until the pasta is tender.
  6. Remove the pan from the heat entirely. Stir in the shredded provolone and Parmesan until completely melted and glossy.