Parmesan Anolini

Preparation:

Preparation: Prepare a finely chopped onion, celery and carrot and sauté it in the butter in a saucepan; then add the cloves and the beef loin with flakes of garlic. Brown the meat on all sides. Mix the sauce with a little water and pour it into the container, also adding the red wine. Add salt and pepper and cook for 12 hours on a very low flame, checking carefully the cooking by diluting it with hot water or wine if the liquid gets too dry. After the cooking time has elapsed, the sauce will have reduced a lot. Then remove the meat from the container, pass it through a mincer and put it back in the sauce with the grated Parmesan cheese, breadcrumbs and eggs. Stir with a wooden spoon to mix perfectly. If the mixture is not very firm, increase the doses of Parmesan and breadcrumbs. Prepare the dough with the flour, eggs and a little salt. Roll it out into one or more thin sheets, after having left it to rest, covered with a damp cloth, for 30 minutes; then prepare the anolini and cook them in boiling chicken broth, transfer them to the serving bowl and sprinkle with the Emmenthal.