1 Prepare the ragù.Clean and wash carrot, onion and celery, finely chop them and let them stew gently in a saucepan with 4 tablespoons of oil until softened. Add the meat, brown it over a moderate flame for 5 minutes, wet it with the red wine and let it evaporate. Add the boiling broth in which you will have diluted the tomato paste, the bay leaf and a pinch of salt and cook the ragù covered, on low heat, for 1 hour.

2 Meanwhile, prepare the filling. Wash the potatoes and boil them with the peel in boiling water for 40 minutes after boiling. Wash a handful of parsley leaves, peel the garlic and finely chop them. Heat 2 tablespoons of oil in a pan, add the mince and mix, then add the passata tomato and a pinch of salt and cook the sauce for 20 minutes. Drain the potatoes, peel them and puree them with a potato masher. shuffle with the parmesan, a pinch of salt, a pinch of nutmeg, a mince of pepper and the sauce tomato; season with salt if necessary.

3 Prepare the pasta. Knead flour with eggs and a pinch of salt until a smooth and homogeneous paste is obtained. Wrap it in plastic wrap and let it rest for 30 minutes. Roll it out with the appropriate machine in rather thin sheets and place them on a floured surface. Line up many nuts stuffing 1 cm from the edge some sheets, then fold over the pasta and press around the filling to let the air out and seal tortelli. Separate them with a notched wheel and cook them in salted water in a light boil. Strain and season them with the ragù.