Tortellini with Tomato Sauce

Ingredients

• 200 g Flour
• 100 g semolina
• 3 eggs
• 2 tbsp olive oil
• Salt
• 350 g mixed ground meat
• 1 tsp sharp mustard
• 1 egg
• 1 tbsp freshly chopped basil
• 1 tsp paprika powder
• 1 Egg white
• 1 large onion
• 1 Garlic clove
• 1 Carrot
• 1 stalk Celery
• olive oil
• 500 g diced tomatoes (canned)
• 1 bundle fresh basil
• a pinch sugar
• pepper (ground)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Sift flour and semolina onto a work surface. Create a well in the center and crack the eggs into it. Add olive oil and a pinch of salt. Knead with hands into a smooth, elastic dough that no longer sticks to the surface. Adjust flour quantity as needed. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Peel and finely chop garlic. Mix ground meat, mustard, egg, basil, paprika powder, salt, and pepper together.

3. 3.

   Roll out dough on a floured surface into thin sheets. Cut circles of 6 cm diameter. Place 1 tsp filling in the center of each circle. Brush edges with beaten egg white, fold into half-moons, press edges firmly. Pull tips over fingers to overlap and press together.

4. 4.

   Peel and finely chop onion and garlic. Wash, trim, and slice celery thinly. Peel carrot and grate coarsely.

5. 5.

   Heat 2 tbsp oil in a pot and sauté onion and garlic until translucent. Add tomatoes, carrots, and celery; simmer about 15 minutes with occasional stirring. Season with sugar, salt, and pepper.

6. 6.

   Rinse basil leaves, shake dry, and pluck off leaves. Cut half into strips.

7. 7.

   Bring salted water to boil and cook tortellini in batches for about 5 minutes. Remove with a slotted spoon and drain well. Toss with sauce, parmesan, chopped basil, and garnish with remaining basil leaves before serving.