# Agnolotti with Stufato Sauce

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

Agnolotti filled with slow-braised beef and sausage, served in their own rich braising sauce.

Servings: 6 · Cook 120 min · Pasta

Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Agnolotti with Stufato Sauce](https://image.fridge.menu/adaptations/5sfntl7r/e282cc0e1c1f764ea9f3c1c6d786648ea637db3cda38e3c712be9246256a3f98.jpg)

## Ingredients

- 500 g [Plain flour](https://fridge.menu/en/i/flour)
- 5 g [Salt](https://fridge.menu/en/i/salt)
- 5 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 350 g [Beef](https://fridge.menu/en/i/beef)
- 200 g [Sausage](https://fridge.menu/en/i/sausage)
- 1 pcs [Carrot](https://fridge.menu/en/i/carrot)
- 0.5 pcs [Onion](https://fridge.menu/en/i/onion)
- 1 pcs [Celery stick](https://fridge.menu/en/i/celery)
- 100 g Savoy cabbage
- [Vegetable stock](https://fridge.menu/en/i/stock) — as needed
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- 120 ml [Red wine](https://fridge.menu/en/i/wine)
- 15 g [Parmesan](https://fridge.menu/en/i/parmesan)
- [Nutmeg](https://fridge.menu/en/i/nutmeg) — to taste

## Steps

1. Dice the carrot, celery and onion, and sauté in olive oil in a saucepan.
2. Cut the beef and sausage into pieces, add to the vegetables and brown for a few minutes.
3. Pour in the red wine and let it evaporate.
4. Add the vegetable stock, stir and braise for about 1 hour, topping up with more stock if needed. (60 min)
5. Shred the savoy cabbage, add to the meat and cook until done.
6. Tip the flour onto a work surface, form a mound, add the salt and eggs.
7. Gradually work in the flour, then knead more vigorously until the dough is smooth and elastic.
8. Form a ball, wrap in cling film and leave to rest in the fridge for about 1 hour. (60 min)
9. Take out about 3/4 of the cooked meat, drain off the liquid and blend it.
10. Transfer to a bowl, add the parmesan, a pinch of salt and a little nutmeg, and mix.
11. Transfer the filling into a piping bag.
12. Roll out the dough in small batches, passing it through a pasta machine several times until very thin.
13. Cut two equal long rectangles from the dough and brush one with a little water.
14. Pipe the filling in small, evenly spaced portions, cover with the second sheet of dough and press firmly together.
15. Use a fluted pasta cutter to trim the edges and cut the agnolotti.
16. At this stage the agnolotti can be frozen or cooked straight away.
17. Bring a pot of water (or stock) to the boil, season with salt and cook the agnolotti for 3-4 minutes. (4 min)
18. Blend the remaining meat with its liquid to make the sauce.
19. Drain the agnolotti and dress them with the sauce.

Published 2026-10-07

https://fridge.menu/en/r/aniolotti-z-sousom-zi-stufato-5sfntl7r

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