Tasty agnolotti

Preparation:

Preparation: First prepare the sauce. Cut the spleen into small pieces, after having deprived it of the membrane that covers it, and put it to macerate for 30 minutes in a bowl, covered with red wine. Put the butter, oil and minced lard on the fire in an earthenware saucepan; brown, then add chopped onion and garlic, rosemary, chervil and thyme. Season with a good pinch of salt, a pinch of pepper and a little grated nutmeg. As soon as the vegetables are wilted, place the shoulder cut into small pieces in the saucepan, leaving it to brown over a moderate heat. Add the spleen and, as soon as this too is colored, pour the maceration wine into the container. Cover the saucepan and cook for at least 2 hours, adding a little hot water from time to time, if necessary. Meanwhile prepare the filling. Peel, wash and boil the beets in very little salted boiling water; drain them, squeeze them, chop them finely and place them in a bowl together with the minced raw ham, 100 g of Parmesan cheese and the eggs. Now it's the turn of the pasta. Make a well of the flour on the work surface, add salt, break the eggs in the middle and proceed according to the instructions in the basic recipe. Then let the dough rest for 30 minutes. As soon as the meat is cooked, remove it from the container and pass it through the meat grinder. Add a quarter of it to the sauce, which you will cook for a few more minutes over low heat, and the remaining part to the filling, stirring carefully with a wooden spoon. After having rolled out the dough into one or more thin sheets, make the agnolotti. Cook them in boiling salted water, drain them, then dress them with the sauce and Parmesan.