Tortelloni with turnip bolognese

Name: Tortelloni with turnip bolognese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1/2 (approx. 400 g) Turnip; 175 g Celery; 1–2 Garlic cloves; 2 TABLESPOONS Oil; 400 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 1 TABLESPOON Tomato paste; 1 package (500 g) chunky tomatoes; 150 ml Vegetable broth; 1 package (500 g) fresh cheese tortelloni (refrigerator)

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1/2 (approx. 400 g) Turnip
175 g Celery
1–2 Garlic cloves
2 TABLESPOONS Oil
400 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
1 TABLESPOON Tomato paste
1 package (500 g) chunky tomatoes
150 ml Vegetable broth
1 package (500 g) fresh cheese tortelloni (refrigerator)

Directions

1
Peel and finely chop the onion. Clean, peel, wash and very finely dice the turnip. Celery clean (remove threads), wash and very finely dice. Wash celery green, shake dry and chop finely. Peel garlic and chop very finely
2
Heat the oil in a pan, crumble the minced meat into it and fry vigorously while turning. Add onion, garlic, celery, 3/4 of the celery greens and rutabaga, fry briefly. Season with salt, pepper, paprika and sugar. Add tomato paste, mix in and deglaze with tomatoes and stock. Bring to the boil and simmer for about 5 minutes. Then season again with salt, pepper and paprika
3
Cook the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve and drain. Arrange tortelloni and turnip bolognese on plates, sprinkled with the remaining celery green