Anolini

Method

1. Prepare the filling: In a pot, place diced carrot, celery, and onion studded with cloves. Add the beef, tomato concentrate, a pinch of salt, and just enough water to barely cover. Place a cracked plate on top of the pot, then pour red wine onto the plate. Cover and cook over very low heat for 10–13 hours, until the meat is extremely tender and the wine has been absorbed into the meat.
2. Remove the meat and vegetables from the pot. Finely chop them together by hand until the mixture becomes a coarse paste.
3. Transfer the chopped mixture to a bowl. Add grated cheese, breadcrumbs, a pinch of salt, and nutmeg. Mix thoroughly. Cover and refrigerate for at least one day to let the flavors meld.
4. Make the pasta dough: On a clean work surface, make a mound of flour and create a well in the center. Crack the eggs into the well and add a pinch of salt. Gradually incorporate the flour into the eggs, kneading until the dough is smooth, elastic, and forms small blisters on the surface. Wrap in plastic and let rest in the refrigerator for 1–1.5 hours.
5. Roll out the rested dough into a thin sheet using a pasta machine or rolling pin, dusting lightly with flour as needed.
6. Place small spoonfuls of the filling (about 1 teaspoon each) onto one half of the pasta sheet at regular intervals. Fold the other half over the filling, press gently around each mound to expel air, then cut into individual anolini using a round or fluted cutter.
7. Bring a pot of salted water or broth to a gentle boil. Drop the anolini in and cook for 3–4 minutes until they float and are tender.
8. Serve the anolini in bowls with some of the cooking liquid (broth). Finish with a generous grating of cheese.