1 lb. round ground beef
2 oz. pancetta
2 oz. butter
1 large onion, sliced
1 pint beef broth
1 stalk celery
1 small carrot
1 pinch cinnamon
3-4 cloves garlic
4 tbs. tomato sauce
1 cup Parmigiano
6 tbs. breadcrumbs
How to make the Stuffing for Agnolini Parmigiana Style:
Spike the piece of beef with pancetta and some cloves of garlic. Place in a heated casserole with 4 oz. oil, butter and onion. Add salt and pepper to taste and let cook on a low heat for 10 mins, until the meat has browned all over.
Add the broth, celery, sliced carrot, cinnamon and cloves. Add the tomato sauce, cover and cook very slowly for 4 to 5 hours till tender. Remove meat and keep on the side to be used as a main course or in any other way.
Strain the remaining sauce. Add grated Parmigiano, breadcrumbs, two whole eggs and regulate the density of the stuffing by adding more cheese and breadcrumbs as needed. Refrigerate stuffing for 24 hours before using.
Agnolini are stuffed in same way as ravioli, but they are cut in half-moon shape, for you need the proper utensil.
Stuff the agnolini and serve in a capon broth or just simply sauteed with butter and Parmigiano.
Regional recipe from Emilia-Romagna