Tortellona

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Preparation time 1

Cook time 2 30

Resting time 30

Total time 3

Course Pasta

Cuisine Buggiano

Servings 5 people

Іngredients

For sauce

500 g beef, a single piece, for exemple fesone di spalla, girello di spalla or cappello del prete (or sorra, copertina) (1.10 lb)
750 g Swiss chard (1.65 lb)
400 g pomodori pelati or tomato passata (14 Oz)
1 (western) carrot
1 yellow onion
1/2 celery stalk
1 bunch (flat-leaf) parsley
2 chicken eggs
130 g Parmigiano Reggiano DOP or Grana Padano DOP (2.65 Oz)
4 tbsp Extra virgin olive oil
1/2 cup still red wine
Italian-style vegetable , meat or capon broth, as needed
1 pinch nutmeg
Ground black pepper, to taste
Table salt, to taste

For pasta

500 g type 00 flour
5 chicken eggs
4 l water (1 gal), for coocking (although in the past it was cooked in capon broth)
20 g coarse salt (1 tbsp), for cooking (only if using water and not broth)

For boiling chard

Water, as needed

Іnstructions

Meat sauce

Finely chop onion, carrot, celery, and parsley to create a simple aromatic base.
Heat the extra virgin olive oil in a large pot (not excessive). Add the chopped vegetables and cook them gently over low heat until softened, without browning too strongly.
Add the whole piece of beef and brown it well on all sides until it develops a uniform color.
Pour in the red wine and let it evaporate completely over medium heat.
Add the pelati, just enough so that the meat is almost covered. Season with salt.
Cover and simmer over low heat for about 2 hours, until the meat becomes very tender and the sauce reduces and thickens. During cooking, add a little hot broth only if needed to prevent the sauce from drying out.

Swiss chard preparation

While the meat cook, bring some water to a boil and cook the swiss chard for about 8–10 minutes, until fully tender. Drain it well, squeeze out excess water, and chop it finely once cooled.

Fresh pasta

On a clean work surface, place the flour in a mound and make a well in the center and add the eggs into the center of the flour.
Gradually mix the eggs into the flour using a fork, then knead with your hands until a smooth, elastic dough forms.
Knead for about 10–15 minutes, until the dough becomes soft and uniform.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Using a ridged pasta cutter (wavy-edged cutter tool), cut the sheet into wide wavy strips about 4–5 cm (1.6–2 inches) wide and let the pasta rest lightly floured while you prepare the rest.
In another pot, bring water (or capon broth) to a boil for cooking the pasta and keep it ready. If using water, add salt; if using already seasoned broth, do not add salt.

Finishing the sauce

When the meat is fully cooked, remove it from the sauce and let it cool completely. Then chop the meat finely with a knife so that it remains slightly coarse and not puréed.
Place the chopped meat into a large bowl. Add the chopped Swiss chard, the eggs, 75 g (2.65 oz) of grated Parmigiano, black pepper, and a pinch of nutmeg. Mix thoroughly until the mixture is well combined. Adjust salt if necessary.

Pasta cooking and assembly

Bring the pasta water (or broth) back to a strong boil and cook the pasta for 4-5 minutes, until al dente. Meanwhile, gently reheat the meat cooking sauce in a large pan.
Drain the pasta and transfer it directly into the pan with the sauce. Add the prepared meat-and-chard mixture and mix quickly over heat so everything binds together evenly.
Add the remaining Parmigiano and stir again until creamy and well combined.Serve immediately while hot.
Serve immediately while hot.

Notes:

Adjust quantities for servings

Keyword Beef, Pasta