Cheese Tortellini with Tomato Sauce

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• Cheese Tortellini with Tomato Sauce

• 2 carrots, shredded
• 2 tablespoons olive oil
• Heat olive oil in a Dutch oven or medium sized pot over medium heat. Sauté carrots until soft, about 3 minutes.
• 3 large cloves garlic, minced
• Add garlic and sauté until fragrant, about 1 minute.
• 28 ounce canned whole tomatoes
• Pour tomatoes with juices into a non-reactive bowl. Crush tomatoes with your fingers. Add to Dutch oven with carrots and stir.
• ⅓ cup dry red wine
• 1 ½ tablespoons dried basil
• 2 teaspoons dried thyme
• ¼ teaspoon salt, or to taste
• 1/8 teaspoon pepper, or to taste
• Add wine, basil, thyme, rosemary, salt and pepper. Cook over medium heat, stirring frequently, until liquid has reduced, about 15 to 20 minutes.
• 4 quarts of water
• While tomato sauce reduces, boil water in a large sauce pan to cook tortellini.
• 1 tablespoon salt
• Add salt to water once boiling.
• 20 ounces fresh or frozen cheese tortellini
• Cook tortellini until al dente, about 5 minutes or according to package directions.
• When sauce and tortellini are ready, drain tortellini in a colander and add to pot with sauce. Cook for an additional minute over low to medium heat, stirring to combine.
• freshly grated Parmesan cheese
• Serve immediately with freshly graded cheese and fresh made rosemary olive oil bread.

• 2 carrots, shredded
• 2 tablespoons olive oil
• 3 large cloves garlic, minced
• 28 ounce canned whole tomatoes
• ⅓ cup dry red wine
• 1 ½ tablespoons dried basil
• 2 teaspoons dried thyme
• ¼ teaspoon salt, or to taste
• 1/8 teaspoon pepper, or to taste
• 4 quarts of water
• 1 tablespoon salt
• 20 ounces fresh or frozen cheese tortellini
• freshly grated Parmesan cheese

1. Heat olive oil in a Dutch oven or medium sized pot over medium heat. Sauté carrots until soft, about 3 minutes.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Pour tomatoes with juices into a non-reactive bowl. Crush tomatoes with your fingers. Add to Dutch oven with carrots and stir.
4. Add wine, basil, thyme, rosemary, salt and pepper. Cook over medium heat, stirring frequently, until liquid has reduced, about 15 to 20 minutes.
5. While tomato sauce reduces, boil water in a large sauce pan to cook tortellini.
6. Add salt to water once boiling.
7. Cook tortellini until al dente, about 5 minutes or according to package directions.
8. When sauce and tortellini are ready, drain tortellini in a colander and add to pot with sauce. Cook for an additional minute over low to medium heat, stirring to combine.
9. Serve immediately with freshly graded cheese and fresh made rosemary olive oil bread.