Anolini of Mantua

Preparation:

Preparation: First prepare the filling. Lard the beef with the garlic cloves cut into flakes, place it in a saucepan (preferably earthenware) and drizzle with oil; then add 50 g of butter and the finely chopped onion. Brown the meat and onion until the two ingredients have browned, then add salt and pepper. Wet with a third of the wine, cover the container (almost hermetically) and cook for 8 hours, often turning the meat and basting it gradually with the remaining wine. About 15 minutes before the indicated time expires, prepare the sausage: peel it, cut it into small pieces and sauté it over high heat in the remaining butter, breaking it up with a fork. Then extract the meat from the cooking liquid (which must be rather small) and pass it through a mincer together with the sausage and the coppa, collecting the proceeds in a bowl: add the egg, a generous pinch of pepper, a pinch of grated nutmeg , the cooking liquid and the Parmesan. Stir carefully to mix the ingredients well together, then cover the mixture and leave it waiting while you make the pasta. Then prepare the anolini, cook them in the broth and serve with the Parmesan.