Casoncelli: Pasta Tradicional Italiana Rellena de Carne y Espinaca

Casoncelli, also known as casonsei in the local dialect, is a kind of stuffed pasta typical of Lombardy. The filling varies depending on where you are: in Brescia, it is traditionally made from leftover beef and pork, breadcrumbs and cheese, while in Bergamo it is enriched with sweet ingredients like amaretti cookies and raisins. In this version, the filling is pork and spinach and covered with the traditional "condiment", a tasty butter, sage and bacon sauce. Ingredients: (6 servings) Pasta Dough: 300 gr Plain Flour / All purpose 3 eggs 3 yolks 1 pinch of salt Filling: 250 gr pork 200 gr spinach 120 gr breadcrumbs 50 gr grated Parmesan cheese 200 ml Beef Broth 65 ml Dry White Wine 1 clove of garlic 1 Tbsp of Butter Fresh sage (6-8 leaves) Nutmeg, Salt and Pepper Seasoning: 80 gr of butter 100 gr Pancetta or Bacon Fresh sage leaves