Submitted By: Kenneth F.

My Tortellini Sauce

Ingredients:

• 1 beef bullion cube
• 1/3 cup hot water
• 1 can of peeled tomatoes
• 1 medium onion (course chopped)
• 1 green pepper (course chopped)
• 1 tsp. Corn starch
• 1/4 cup hot water
• 1/4 tsp. Salt
• 1/2 tsp. Pepper (course ground)

While Tortellini is heating according to pkg. directions, prepare and cook the following. Dissolve bullion cube in the 1/3 cup of hot water. Heat tomatoes with the juice into a large skillet. Add the dissolved bullion, onions, and green peppers to the tomatoes. Bring to a boil. As the tomatoes heat up they can be cut into smaller portions^×do not reduce to pulp. Reduce heat to simmer and add the corn starch that has been dissolved in the 1/4 cup of hot water. Allow to thicken only slightly^×do not bring to gravy consistency.

I prefer to serve the sauce in a separate bowl from the tortellini though the hot mixture can be poured over the cooked Tortellini and subsequently ladled.

Modified Version
Delete the bullion and replace with 1 can of tomato sauce (4 oz.) and 1 can of mushrooms (4 oz.) stems and pieces (drained). Add Oregano to taste during the simmer cycle.