Casoncella Alla Bergamasca

For the filling: In a saucepan with a little oil, brown the garlic, onion, sage and rosemary

Cut the meat into bite-sized pieces and add it to the soffritto, letting it brown for about 10 minutes, turning it often with a wooden spoon; pour in the wine and let it evaporate

When the meat is stewed, remove from the heat and let it cool slightly

Pass everything through a fine meat grinder and put the mince in a large bowl

Add the cheese, finely chopped parsley, breadcrumbs, the egg, a pinch of salt and one of freshly ground pepper; work the mixture with your hands, thoroughly combining the filling

For the dough: Arrange the flour like a volcano, pouring the other ingredients into the crater

Work the dough well, adding flour or water to obtain a dough that is not too hard nor too elastic

Roll out the pasta to about 2 mm thick in wide strips as for lasagne; with a glass, cut many circles, place a walnut-sized scoop of filling in each and close, pressing the edges

Form the casoncello by slightly flattening the center with your finger

The casoncelli are counted by the dozen for how many are in a serving

For the sauce: Put the casoncelli to cook in plenty of salted water for about 7 minutes

Meanwhile, in a pan, brown in the butter