Instructions:

Serves 4

Strange as it may seem; the beef itself isn't used in this dish, just the vegetables and all the cooking juices! The meat is removed when done and is served as a second course after the little ravioli are eaten!

1/2 cup carrot, fine chop
3/4 cup celery, fine chop
1 tsp. garlic, fine chop
1 cup onion, fine chop
1/2 cup butter
1 tablespoon olive oil
3/4 pound lean beef, top round steak, one piece
6 tablespoons red wine
1/2 tsp. salt
1/4 tsp. black pepper
1 tablespoon tomato paste
5 tablespoons dry breadcrumbs, plain not seasoned
2/3 cup grated parmesan cheese
Pasta:
4 eggs
a pinch of grated nutmeg and cinnamon
2 3/4 cups (sifted) flour

grated parmesan cheese, for sprinkling on the pasta

Finely chop the carrot, celery, garlic and onion finely about 1/16 to 1/8 inch pieces, then cook gently in 3 tablespoons (1 1/2 oz) butter and the oil; half and half. Add the meat and brown on all sides over a medium high heat. Moisten with the wine and let it evaporate, then lower the heat, season with salt and freshly ground pepper and add the tomato paste diluted in a little hot water. Simmer covered until the meat is tender and the sauce is rich and thick. Remove the beef and set aside. Put the breadcrumbs and 1/2 cup (1 1/4 oz) grated parmesan in a bowl and stir in the sauce, use only half. Add 1 whole egg, to make a firm filling. Add a little nutmeg and cinnamon to taste. Cool.

Make the pasta dough with the flour, eggs and a pinch of salt. Roll out and cut into small circles, then put 1/2 tablespoon filling on each circle. Fold in two and press the edges well together so none of the filling escapes while they are cooking. Cook the anolini in plenty of boiling salted water, drain when perfectly al dente and put on individual plates with a few tablespoons of meat sauce you saved when you used half in the filling, and plenty of grated parmesan on each helping.

Cut the meat in thin slices and serve as a second course with green salad and warm wheat bread.