time required (in minutes): 180
Ingredients (serves 6): 400 grams of flour, 5 eggs, 300 grams of lean beef, 20 g bacon, 1 / 4 onion , 30 g butter, 1 / 2 glass of red wine, sausage, 100 gr, 200 gr cabbage cabbage, bread crumbs, salt, pepper
Preparation: Mix the flour, four eggs, a pinch of salt and warm water . Pull then two thin sheets. Finely chop the bacon and onion and fry it in butter, add the meat in one piece, brown it then moisten with wine. Cover and cook slowly for one hour, basting if necessary with a little 'hot water. Boil the cabbage leaves cut into strips and drain, saute the sausage crumbled and peeled with a little butter and add the cabbage well. Chop the meat with the sausage, cabbage and a bit 'soft bread soaked in meat sauce, put in a bowl and mix by adding an egg, salt and pepper. On one of the sheets you put little balls of stuffing them well apart, cover with another sheet, the edges fit together and then press the dough around the filling. With the wheel cut agnolotti and cook in boiling salted water. Season with hot butter and grated cheese.
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