Tortellini in spicy tomato sauce

Name: Tortellini in spicy tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Carrots; 3 stalks of celery; 6 Tomatoes; 2 Garlic cloves; 1 chili pepper; 1 Branch rosemary; 3 Stem(s) Basil; 4 TABLESPOONS Olive oil; 1 geh. Tsp Mehl; 250 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packages (200 g each) Ossobuco tortellini (from the fresh food counter); 1-2 TABLESPOONS Red wine vinegar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Carrots
3 stalks of celery
6 Tomatoes
2 Garlic cloves
1 chili pepper
1 Branch rosemary
3 Stem(s) Basil
4 TABLESPOONS Olive oil
1 geh. Tsp Mehl
250 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packages (200 g each) Ossobuco tortellini (from the fresh food counter)
1-2 TABLESPOONS Red wine vinegar

Directions

1
Peel the carrots and clean the celery and tomatoes. Wash the vegetables, quarter and seed the tomatoes. Cut everything into small cubes. Peel garlic, press through a garlic press. Carve the chilli lengthwise, remove seeds and chop.
2
Wash herbs, pluck roughly. Heat 2 tablespoons of oil in a pan. Sweat garlic, carrots and celery in it. Dust with flour, also fry. Add half the tomatoes and stock.
3
Boil down for 5 minutes at high heat. Season with salt, pepper, chilli and herbs. Add the rest of the tomatoes and cook for another 5 minutes. In the meantime heat another 2 tablespoons of oil. Fry the tortellini for about 5 minutes at medium heat, turning them over.
4
Season with salt and pepper. Season sauce with salt and vinegar and serve.