Tortiglioni with vegetables

Ingredients for 4 servings:

• 500 g tortellini
• 100 g onion(s), finely chopped
• 100 g carrot(s), finely chopped
• 100 g celery, finely chopped
• 1 leek(s), roughly chopped
• 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 pack of tomatoes (passata)
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Gently sauté the carrots, celery, and onions in a little butter and olive oil. Add the wine and let it evaporate. Deglaze with the stock and reduce. Add the passata and cream and simmer, partly uncovered, for about an hour. The sauce should thicken. Then season with salt and pepper, add the leeks and bell peppers, and cook for another half hour. Cook the tortiglioni according to the package instructions, toss with the sauce, and serve with Parmesan cheese.