Secrets of the Best Chefs

½ pound ground veal

½ pound ground chicken livers*

1 sprig of fresh rosemary

1 sprig of fresh sage

2 bay leaves

2-inch rind from Parmesan cheese (optional)

½ cup heavy cream

FOR THE TORTELLINI

1 recipe Pasta Dough

½ pound ground pork

½ pound minced prosciutto

½ pound ground mortadella

¼ cup freshly grated Parmesan cheese, plus more for garnish

1 egg, lightly beaten

A pinch of freshly grated nutmeg

First make the ragù by heating ¼ cup of the olive oil in a Dutch

oven over medium heat and adding the onions, carrots, and celery.

Cook until golden brown, 12 to 15 minutes. Stir in the tomato

paste and cook for another minute. Add the tomatoes one at a

time, crushing them as you add them. Season with salt and pepper

and cover the pot, turning the heat to low.

Meanwhile, in a large skillet, heat the remaining ¼ cup olive oil

over medium heat and add the beef, pork, veal, and chicken livers.

Season with salt and pepper and cook until the meat is no longer