Tortellini Bolo with zucchini

Name: Tortellini Bolo with zucchini
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Courgette; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 250 g minced beef; 7-10 Tbsp salt, pepper, sugar; 200 ml Vegetable broth; 1 can(s) (400 ml each) cherry tomatoes; 1 pck. (250 g each) Spinach-Ricotta-Tortellini (refrigerated shelf); 125 g Mozzarella

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Attention, delicacies from the express kitchen are coming: Our Tortellini Bolo with courgettes is ready in just 30 minutes and will silence even the hungriest child.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Courgette
1 Onion
1 Garlic clove
1 TABLESPOON Oil
250 g minced beef
7-10 Tbsp salt, pepper, sugar
200 ml Vegetable broth
1 can(s) (400 ml each) cherry tomatoes
1 pck. (250 g each) Spinach-Ricotta-Tortellini (refrigerated shelf)
125 g Mozzarella

Directions

1
Clean and wash the zucchini, cut them in half lengthwise and crosswise into slices. Peel onion and garlic and dice finely.
2
Heat the oil in a large frying pan. Sauté the zucchini in it while turning and remove. Fry the minced meat in the remaining oil until crumbly. Fry the onion and garlic. Season with salt and pepper.
3
Deglaze with broth, add tomatoes. Season with salt, pepper and 1 pinch of sugar. Stir in tortellini. Bring everything to the boil. Pluck the mozzarella and spread it in the pan. Cover and cook for 5-7 minutes until the cheese melts.