AGNOLOTTI WITH PORK RAGÙ
Steps:
- FOR FILLING: Wrap cinnamon, peppercorns and cloves in cheesecloth; secure with kitchen string. In a resealable plastic bag, combine beef, pork, wine, onion, carrot, celery, garlic, rosemary, sage and bay leaf. Press out air and seal bag; put in a bowl and marinate, refrigerated, for at least 1 hour or up to 24 hours. Reserving marinade, strain contents of bag through a fine-mesh sieve into a large bowl. Remove and discard herbs (save spices in cheesecloth). Pat dry carrot, celery and garlic with paper towels; finely chop. In a large heavy saucepan, heat oil, lardo and butter over medium heat until butter is melted; add chopped vegetables, reduce heat to medium-low, and cook, stirring occasionally, for 10 minutes. Add marinated meat, increase heat to high and cook for 8 minutes more, then add reserved marinade and cook until liquid is mostly evaporated, about 3 minutes. Add 2 1/4 cups water and reserved spices in cheesecloth; bring to a boil, then reduce to a very gentle simmer and cook for 1 1/2 hours. Meanwhile, bring a medium saucepan salted water to a boil; add cabbage and cook until tender, about 5 minutes. Drain and finely chop; set aside. Add cabbage and sausage to filling mixture; cook for 30 minutes more, then, reserving cooking liquid, strain mixture through a fine-mesh sieve into a large bowl; discard spices in cheesecloth. Spread solids on a large plate or baking pan and let cool to room temperature, then transfer to a bowl; add cheese, breadcrumbs, egg, salt and nutmeg, and stir to combine. Set aside filling.Make the ragu
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