In a saucepan put the bell peppers, onions and carrots (finely chopped or julienned). Add the meat cut into pieces. Add the salt, pepper and tomatoes and cover the pan. Cook over high heat to a boil and then reduce heat to the minimum and let it cook for one hour. If it needs more liquid, add beef broth or wine, but it should be dry by the time is cooked.
Allow the meat to cool and then “shred” by hand or with a fork.
For the pasta, put the eggs in a bowl and stir them. Add the olive oil, dried tomatoes (already hydrated and processed into a paste), water, salt and mix all. Slowly add the flour to make a dough that is neither soft nor hard. The amount of flour will depend on the size of the eggs and the quality of the flour. Let rest for 30 minutes wrapped in a dishcloth.
Stretch the dough, not too thin so it does not break when you stretch it with the stuffing.
With a spoon, put some filling on the dough with a distance of about three centimeters between one portion and the other. Moisten with water the area where you’ll put together the dough and with a glass or pasta cutter cut each sorrentino.
En una olla profunda, poner agua con unas hojas de laurel a hervir y agregar los sorrentinos. Una vez que suban y la masa esté cocida, retirarlos con ayuda de una espumadera y luego saltearlos en un sartén con aceite, ajo y merquén.
Disponer 4 sorrentinos en un plato hondo y rociarlos con queso parmesano fresco. Se pueden agregar unos tomates cherry y hierbas frescas para decorar.