tortellini alla bolognese

Name: tortellini alla bolognese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Carrot; 1 stalk of celery; 200 g Mushrooms; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 300 g mixed minced meat; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried Italian herbs; 1/4 l Vegetable broth (instant); 1 can(s) (425 ml) peeled tomatoes; 1 package (250 g) dried tortellini; 1 potty Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Carrot
1 stalk of celery
200 g Mushrooms
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
300 g mixed minced meat
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried Italian herbs
1/4 l Vegetable broth (instant)
1 can(s) (425 ml) peeled tomatoes
1 package (250 g) dried tortellini
1 potty Basil

Directions

1
Clean, wash, dab dry and chop the carrot and celery. Clean and slice the mushrooms. Peel onion and garlic. Chop onion finely, press garlic through a garlic press. Heat oil in a pan and fry the minced meat in it. Add vegetables, mushrooms, onion and garlic and fry while turning. Stir in tomato paste, season with salt, pepper and herbs and add stock.
2
Chop the tomatoes in the tin and add them. Bring to the boil and simmer at medium heat for about 10 minutes. In the meantime, cook the tortellini in plenty of boiling salted water for 10-12 minutes. Wash the basil, dab dry and, except for a few leaves for garnishing, cut into fine strips. Stir basil into the sauce and season with salt and pepper. Drain the tortellini on a sieve and arrange on a plate with the sauce. Sprinkle with remaining basil leaves and serve garnished with celery green as desired