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Ingredients

• 2 Tbs. unsalted butter ;
• 1 carrot, chopped ;
• 1 large celery stalk, chopped ;
• 1 small yellow onion, chopped ;
• 3/4 lb. ground beef sirloin ;
• 3/4 tsp. plus 2 Tbs. sea salt
• Freshly ground pepper, to taste ;
• 1/2 cup dry red wine such as Barbera ;
• 2 eggs, beaten ;
• 1/2 cup firmly packed grated Parmigiano-Reggiano cheese, plus more for serving ;
• 1/4 cup fine dried bread crumbs ;
• 1 lb. fresh egg pasta dough (see related recipe at left)
• 8 cups beef or chicken broth ;

Description

These Compact Pasta Shapes, Also Called cappelletti (little Hats) In Some Regions, Each Enclose A Biteful Of Beef Flavored With Red Wine And Cheese. Boasting A Small Peaked Top, Tortellini Are Simpler To Shape Than They Appear, And Making Them Bec

Williams-Sonoma