Tortellini with Turkey Sauce

Ingredients

• 500 g turkey goulash (from the lower leg)
• 50 g onions (1 onion)
• 1 clove garlic
• 1 tbsp Olive Oil
• 2 tbsp Tomato paste
• 3 sprigs thyme
• 1 bay leaf
• 400 g vegetable mix (1 bundle; celery, carrot, leek, curly parsley)
• 500 g spinach‑filled tortellini (refrigerated section)
• Salt
• 2 stems basil
• Pepper
• ground allspice

Instructions

1. 1.

   Rinse turkey goulash, pat dry with paper towels and cut into about 1 cm cubes.

2. 2.

   Peel onion and garlic. Halve the onion and dice finely; mince the garlic.

3. 3.

   Heat olive oil in a shallow pot. Brown turkey cubes on all sides over medium heat for about 5 minutes.

4. 4.

   Add onion and garlic, sauté briefly, then stir in tomato paste and toast slightly. Pour in 250 ml water, bring to a boil while stirring.

5. 5.

   Rinse thyme sprigs, add them with the bay leaf to the meat, cover and simmer at low heat for 20–25 minutes.

6. 6.

   Meanwhile wash and trim vegetable mix. Peel carrots and celery, cut into ~1 cm cubes. Halve leek lengthwise, rinse under running water, shake dry, then slice into thin strips. Wash parsley, shake dry, pluck leaves and chop. Add the diced vegetables and 150 ml water to the meat. Cover and simmer for another 10–12 minutes at low heat.

7. 7.

   Cook tortellini according to package instructions in boiling salted water. Drain and set aside. Remove bay leaf and thyme sprigs from sauce. Wash basil, shake dry, pluck leaves. Season turkey sauce with salt, pepper, and allspice. Plate tortellini, spoon sauce over it, garnish with basil, and serve.