For 4-6 servings:

• 400 g agnolotti
• For the filling
• 300 g ricotta cheese
• 2 eggs
• 1 large mozzarella
• 1 handful basil leaves
• salt
• pepper
• For the sauce:
• 500 g tomato pulp
• 1 onion
• a few basil leaves
• 300 g beef
• red wine
• extra-virgin olive oil
• salt
• pepper

Start preparing the filling by blending the ricotta in a bowl with the 2 eggs, the basil, the chopped mozzarella, a pinch of salt and a twist of freshly-ground pepper.
To prepare the sauce, soften the chopped onion in an earthenware pot in a few spoonfuls of oil, then add the meat cut into pieces and sauté, stirring all the time. Season with salt, sprinkle over a little red wine, and after a few minutes add the tomato pulp. Cook over a low heat for about an hour, and before switching off the heat add the basil leaves torn into pieces and pepper.
Roll out the pasta on a floured work-surface, and cut it into large circles. Place a little of the fillingin the centre of each disk, then fold up the pasta to form the agnolotti, pressing the edges tightly together to remove any air from inside.
Boil the agnolotti in plenty of salted water, drain and serve with the meat sauce and , if desired, with a sprinkle of Parmesan cheese.