INGREDIENTS
2 tbsp
vegetable oil
1 1/2 lb
beef chuck
1 serving
salt
1 serving
pepper
1
onion
1
carrot
2
garlic cloves
1 1/2 tsp
tomato paste
1 cup
wine
2 cups
chicken stock
2
thyme sprigs
1 cup
ricotta cheese
1/4 cup
parmigiano-reggiano cheese
2 tbsp
parsley
1 large
egg
2 cups
flour
1/4 tsp
salt
3 larges
eggs
1 serving
olive oil
4 tbsp
butter
1/3 cup
flour
4 cups
milk
1/4 cup
parmigiano-reggiano cheese
1 serving
nutmeg
1 serving
salt
1 serving
pepper
1 serving
pasta rectangles
1 serving
béchamel sauce
3 tbsp
parmigiano-reggiano cheese
2 tbsp
butter
12
sage leaves
1/2 cup
walnuts
2 tbsp
lemon juice