While TheHummer’s recipe is a good approximation/version of a cappelletti Bolognese filling and has every appearance of being delicious in it’s own right, I do not think that that is what you had.
From the little information you are able to give, I would guess that it is principally a beef tortellini, and that judging from the language, “beef tortelloni of meat”, that this is probably a family run Italian restaurant, i.e. you are getting home recipes.
I would therefore guess that what you have had is a home made take on the famous anolini di Parma. It is made from a rich beef and pork (sweet Italian) sausage carbonade which is then allowed to get cold, minced, and used to stuff the ravioli.
The carbonade is called Stracotto (I am making it tonight with homemade Italian sausage, low fat of course).
Before attempting this confection, familiarise yourself with my posts regarding the fabrication of ravioli etc. in the pasta section. I give below the recipe which appears in Elizabeth David’s “Italian Food”.
1. The Stracotto
1 pound of beef in one piece, 3 ounces of sweet Italian sausage/luganaga, (but NOT one containing fennel which will dominate the flavour), (or if you cannot get one, then some fresh pork, minced and made up into meatballs with a little salt, pepper and mace), one carrot, one onion, a stick of celery, 3 ounces of white wine, a cup of beef broth, a tablespoon of tomato puree, 2 cloves.
Brown the meat in butter, and then the vegetables chopped. Cook for 10 minutes slowly, add the wine, tomato paste, and mix in and reduce, add the broth and cloves, salt and pepper.
Cover the casserole with a piece of greaseproof paper, place the lid on it and cook slowly for a few hours (3-5 if you can). It is ready when the beef can be cut with a spoon, and the sauce is thick.
You can of course eat it as a main meal. The smart thing to do is to make 50 to 100% more so you have a meal one day, and anolini from it later.
2. The Anolini
Let the Stracotto get cold and keep it for a day in the fridge (the flavours develop even more).
3 ounces of bread crumbs, 2 ounces of parmesan, (2 eggs but I never use them), nutmeg.
Mince the stracotto twice (now you see why it is a paste, eh?). Mix in the breadcrumbs, parmesan, nutmeg (and eggs).
Make your pasta dough and get stuffing.
Serve them as you like, or go the whole hog:
Pasticcio di Anolini
Line a deep dish pie plate with a sweet/biscuit pastry. Fill with cooked anolini (and cream and mushroom sauce), put on the lid, seal and bake. But make sure your life insurance is up to date first.