Casoncelli alla Bresciana from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 2 teaspoons extra virgin olive oil
• 1½ tablespoons finely chopped carrot
• 1½ tablespoons finely chopped white onion
• 1½ tablespoons finely chopped pale inner celery heart
• 150 g unsalted butter
• 100 g veal shoulder, diced
• 100 g pork neck, diced
• fine salt
• 1 small clove garlic, finely chopped
• freshly ground black pepper
• 100 ml dry white wine
• 20 g Italian pork sausage meat
• 20 g mortadella
• 1 pinch of freshly grated nutmeg
• 100 g Grana Padano, freshly grated
• 1½ tablespoons finely chopped flat-leaf parsley
• 1 egg, lightly beaten
• fine semolina, for dusting
• 28 sage leaves
• 300 g Fresh Pasta Dough, passed through the pasta machine 6 times