Ingredients :
200 g of minced, boneless beef, 50 g of bacon, 1/2 onion, 1 small carrot, 1/2 celery stalk, 2 spoons of tomato concentrate,1/2 glass of red wine, stock q.s., extra-virgin olive oil, salt, pepper.
Recipe :
Chop the onion, the carrot and the celery and mince the bacon separately. Brown the bacon with some spoons of oil: when the fat is melted, add the chopped vegetables by stirring carefully and as soon as the vegetables have softened, brown the beef meat.
Keep stirring, so that the meat can take a uniform brown colour; at this point sprinkle with the wine and let it vaporize.
Add the tomato concentrate melted in a bit of hot stock, then add salt and pepper; turn down the gas and keep up the cooking in a pan covered by a lid for about 2 hours. Every now and then, sprinkle with a little stock.
If you want to prepare a good stock for cappelletti put abundant water in a capacious pot, add some onion, celery, some carrots, garlic, parsley, a piece of home-grown capon, a nice piece of grown-up beef, some beef bones with marrow.
Let it cook on a low flame. The strained stock will be used for the cappelletti for dinner and for the passatelli for supper, the boiled meat will be eaten as dish of meat.
The tortelloni with ricotta and spinach are delicious and do not need any elaborate sauce to be tasted: in fact the best way to enjoy them is very simple, with melted butter and a leaf of sage.