Agnolini in Broth

By LoriCaputo

Ingredients

• 1 tbs. butter
• 2 tbs. olive oil
• 1 onion, chopped
• 1 carrot, peeled and roughly chopped
• 1 stalk celery, chopped
• Salt and pepper
• 1 lb. Beef sirloin, roughly chopped
• 1 tbs. tomato paste
• 1 cup dry red wine
• 2 cloves
• 1/2 ½ tsp. Ground nutmeg
• 1/2 ½ tsp. Red pepper flakes
• 1 1/2 1 ½ cups chicken broth
• 2/3 cups bread crumbs
• 1 egg yolk
• 1/2 ½ cup freshly grated cheese
• 1 lb. Pasta dough
• 12 cups beef broth

Preparation

Step 1

Prepare the filling; in a pan over medium heat, warm the butter and olive oil. Add the onion, carrot, celery, and season with salt and pepper, and sauté for 5 minutes. Add the beef, tomato paste, wine, cloves, nutmeg, and pepper flakes. Add the chicken broth and bring to a boil, cover and cook 2 hours. Remove the meat and transfer to a food processor, and pulse into a fine grind. Add the bread crumbs, egg yolk, cheese, and pinch salt. Mix well until incorporated. Chill.
Roll out the pasta dough, and cut each strip into 4 inch wide strips. Place teaspoonfuls of the filing 2 inches apart, ¾ inch from once edge of the strip. Moisten the edges of the dough with water, and fold over to seal. Press down lightly between the filing and along the edges. Cut around the mounds to make the anolini. Repeat. Set aside, cover with a clean cloth, and let rest 1 hour.
In a pot bring the broth to a boil. Add the pasta and cook until they rise to the surface, about 6 minutes.