Meatballs With Ricotta Spinach Tortellini - cooking recipe

Ingredients

2 slices white bread, soaked in cold water and squeezed
2 None small red bell peppers, seeded and cut into small pieces
3/4 lb ground beef
2 tbsp tomato paste
1 tsp mustard
1 None egg yolk
1 pinch paprika
1 tbsp oil
1 None onion, peeled and finely chopped
1 can (14 oz) chopped tomatoes
1 lb fresh ricotta and spinach tortellini
3 stems basil, chopped (set some aside for garnish)
1 pinch sugar

Preparation

Knead the ground beef with 1 tbsp of tomato paste, the mustard, egg yolk and bread. Add a pinch of paprika and season to taste. Shape the mixture into small meatballs. Heat the oil in a skillet and cook the meatballs for 5-7 mins, turning them regularly. Remove the meatballs and keep them warm. Saute the onions and peppers in the hot fat and stir in 1 tbsp of tomato paste. Cook briefly, add the chopped tomatoes and simmer for 3-5 mins.
Cook the tortellini in boiling salted water and simmer it for about 5 mins.
Add the basil and a pinch of sugar to the sauce if necessary and season it to taste. Drain the tortellini and stir it into sauce with the meatballs. Serve garnished with the remaining basil.