Summary

Ingredients

• 500 g tomato (s)
• 3 medium carrot (s)
• 3 medium onion (s)
• 2 cloves garlic
• 75 g parmesan cheese
• 750 g minced meat, mixed
• 3 tablespoon olive oil
• salt
• pepper
• 1 tablespoon oregano, dried
• 2 tablespoon flour
• 3 teaspoons vegetable stock
• 300 g whipped cream
• 1 ½ kg tortellini, (cooling shelf)
• 150 g Goronzola
• Fat, for the shape
• 250 g mozzarella

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Instructions

1. Wash tomatoes. Peel and wash the carrots. Peel the onions and garlic. Finely dice everything. Grate the parmesan.
2. Fry the mince in hot oil until crumbly. Fry the onions and garlic briefly. Season with salt, pepper and oregano. Add flour and sweat. Stir in approx. 700 ml of water, cream and stock, bring to the boil. Stir in tomatoes and carrots, simmer for about 5 minutes. Stir more often. Cook the tortellini in boiling salted water for about 2 minutes. Drain. Dice the Gorgonzola. Melt in the mince sauce while stirring. Season to taste with salt and pepper.
3. Layer the tortellini and sauce in a large, greased casserole dish, top with the sauce. Roughly dice the mozzarella. Sprinkle the casserole with parmesan, then with mozzarella. Bake in the preheated oven (electric stove: 200 degrees, convection: 175 degrees, gas: level 3) for 30 minutes.