Country Beef with Tortellini

Ingredients:

• 1 tbs Beerenberg Extra Virgin Olive Oil

• 900g beef chuck steak, cut ito 2cm pieces

• 1 brown onion, finely chopped

• 2 tsp Beerenberg Crushed Garlic

• 1 x 800g can diced tomatoes

• 1/2 cup water

• 2 tbs tomato paste

• 1 tsp caster sugar

• 2 tbs finely chopped fresh continental parsley

• 2 tbs finely chopped fresh basil

• Salt & freshly ground black pepper

• 1 x 625g pkt veal tortellini

• 1/4 cup finely grated parmesan

Method:

1. Heat the oil in a large saucepan over medium heat. Add one-third of the beef and cook, stirring occasionally, for 5 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining beef, reheating pan between batches.

2. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until onion softens. Add the beef, tomato, water, tomato paste and sugar. Bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Cook, uncovered, for 15-20 minutes or until sauce thickens slightly. Remove from heat. Add the parsley and basil, and stir to combine. Taste and season with salt and pepper.

3. Meanwhile, cook the tortellini in a large saucepan of salted boiling water following packet directions. Drain well.

4. Add the tortellini to the beef mixture and stir to combine.Sprinkle with parmesan and serve immediately.