Steps

• Prepare the herb bundle with half of the fresh herbs. Peel the onion and the carrot. Cut the celery, carrot, and onion into 1-inch pieces. Tie the meat with kitchen twine.
  Place the beef in a baking dish and add the vegetables and the herb bundle. Pour wine to cover the meat. Add cinnamon, clove, and pepper. Cover with plastic wrap and let rest in the refrigerator for 12 hours.

  Remove the meat from the marinade and pat dry with paper towels. Salt it on all sides and lightly flour it. In a pot, pour the oil. Heat over medium heat.
  Add the meat and sear on all sides.
  Meanwhile, strain the wine through a sieve, remove the herb bundle from the vegetables. Prepare another herb bundle with the remaining herbs.
  When the meat is well-browned, add the marinated vegetables. Sauté and add the strained wine. Add the herb bundle and cover with a lid.
  Cook over low heat for about 3 hours. Check the liquid occasionally. If it dries out too much, add a ladle of hot vegetable broth or hot water.
  Once cooked, remove the meat and wrap it in aluminum foil. Let rest for 30 minutes.
  Remove the herb bundle and pass the sauce with the vegetables through a sieve for a smoother and finer sauce.
  

• Chop the braised beef by hand with a knife. Place it in a bowl and add the beaten egg, parmesan, and a ladle of the cooking juice. Transfer the filling to a piping bag.

• Place the flour in a mound on a wooden work surface if possible. Crack the eggs into the center of the flour. Lightly beat the eggs with a fork and then gradually begin to incorporate the flour.
  Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
  Then knead the dough well until achieving a smooth and homogeneous mixture.
  Form a dough ball and let it rest for half an hour covered with plastic wrap.

• Take the dough ball and roll it out on the always well-floured work surface, rolling the pin in all directions.
  Roll the dough into a thin sheet and roll it starting from the edge facing down without pressing.
  Alternatively, roll the sheet with the appropriate machine.
  Form long strips of pasta.
  Place a little bit of filling with a teaspoon or with the help of a piping bag, forming several mounds.
  Fold the pasta over the filling, press out the air well, and seal.

  Cut the agnolotti with a fluted pastry wheel.
  Place on a lightly floured tray.
  They can be frozen, or cooked and seasoned with the cooking sauce.