Summary

Ingredients

• 500 g tortilioni
• 100 g onion (s), finely chopped
• 100 g carrot (s), finely chopped
• 100 g celery, finely chopped
• 1 leek stick (s), roughly cut
• 2 bell peppers, green, pitted and roughly chopped
• 2 cloves garlic, finely chopped
• 100 ml white wine
• 150 ml vegetable stock
• 100 g cream
• 1 packet tomato (s), (passata)
• salt and pepper

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Instructions

1. Gently sauté the carrots, celery and onions in a little butter and olive oil. Add the wine and let it evaporate. Deglaze with broth and let reduce. Add the passata and cream and let everything simmer, partly with and partly without the lid, for about an hour. The sauce should be thick. Then season with salt and pepper, add the leek and peppers and cook everything for another half an hour.
2. Cook the tortiglioni according to the instructions on the packet, mix with the sauce and serve with parmesan.