One-pot tortellini minced meat with vegetables in ajvar tomato sauce

Ingredients for 5 servings:

• 400 g minced meat, mixed
• 250 g tortellini, semi-fresh, with spinach and ricotta filling
• 500 ml tomatoes, pureed
• 3 tbsp mild ajvar
• 3 carrots
• 200 g peas, frozen
• 1 can of corn (280 g)
• 1 cup sour cream (200 g)
• 1 cup of processed cheese (200 g)
• 3 cloves garlic
• 1 m.-sized onion(s)
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 liter beef broth
• 1 tbsp oregano, dried
• 1 tbsp basil, dried or frozen
• 1 tsp cumin
• 1 tsp baking cocoa
• Olive oil for frying
• Cayenne pepper
• salt and pepper
• possibly cornstarch to bind

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the carrots and cut into thin slices, peel and dice the onion, peel and press or finely chop the garlic. Heat the oil in a large pot, sauté the garlic and onion briefly until translucent. Then add the minced meat and fry until crumbly. Add the carrots and tomato paste and fry briefly. Add the corn, deglaze with the meat broth and add the passata, ajvar, balsamic vinegar, cumin, cocoa, oregano and peas. Stir in the cream cheese and let it melt. Then add the semi-fresh tortellini and simmer over medium heat for about 10 minutes until the tortellini are cooked. Finally, carefully stir in the sour cream, add the basil and season with pepper and salt if desired (the broth and ajvar already contain salt). Adjust the spiciness to your liking with the cayenne pepper. If the dish is too runny, thicken it a little with some cornstarch if necessary. Be sure to add the basil towards the end, otherwise it will lose its flavor during cooking. The cocoa powder and cumin add a special touch to the dish, in my opinion.