Peel and finely chop the onions and the garlic clove. Prepare the greens, wash and chop them as well.
Heat 2 tablespoons of olive oil in a saucepan and sauté the onions, garlic and greens while stirring.
Now pour the beef broth. Cut the tomatoes into small pieces and add them to the pot together with the liquid. Season with salt, pepper and a dash of red wine.
Cover and simmer over medium heat for at least 30 minutes.
Cook the tortellini in enough boiling salted water with the remaining oil for about 15-20 minutes, not too soft.
In the meantime, chop the olives. Chop or grate the pecorino as well, add both to the sauce together with the oregano, mix and let it stand for a while.
Strain the tortellini and serve with the sauce.
Preparation Tip:
Instead of olives, add thick capers or chopped anchovy fillets to the sauce. This gives a fine seasoning. Finish with fresh basil.
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