10 ounces pancetta, diced
1 pound top round beef, cut into 1-inch cubes
Salt
Freshly ground black pepper
1 cup small diced carrots
3/4 cup small diced celery
1 cup small diced onions
2 tablespoons Italian tomato paste
1/2 cup water
1 teaspoon finely chopped garlic
1/2 cup dry red wine
1 cup beef stock
2 cups tomato sauce
4 large baking potatoes, peeled, cooked, riced and cooled
1 tablespoon butter, at room temperature
2 ounces grated pecorino cheese
1 egg
Dash fresh peppermint oil
Salt
Freshly ground white pepper
4 cups all-purpose flour
1 tablespoon olive oil
1 pound Swiss chard, cleaned and chiffonade
Salt
Freshly ground black pepper
1 pound soft, fresh pecorino cheese, drained overnight
3 eggs
Pinch of fresh grated nutmeg
4 ounces grated Parmigiano-Reggiano cheese
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