Anolini

Braise the beef and pork until tender, then chop the meat finely with a spoonful of its cooking juices.

Mix the meat with Parmigiano, egg yolk, breadcrumbs, nutmeg, parsley, and black pepper to make a firm filling.

Roll the pasta thin, place small dots of filling on half, cover with pasta, and stamp into little round anolini.

Simmer the pasta gently in seasoned beef broth until the centers are hot and the edges are tender.

Serve the anolini in the clear broth with extra Parmigiano at the table.