Melt some butter in a skillet over medium-high heat. Add your pork loin and cook for a couple of minutes per side to brown it.

Then add salt and deglaze the pan with white wine or water, letting it evaporate. Reduce the heat and continue cooking the meat until it’s fully cooked through. Remove the meat from the skillet and let it cool completely before dicing it finely with a knife or using a food processor.

Dice the cooked pork, ham and mortadella finely with a knife, then add them to a food processor to mince them as finely as possible.

In a bowl, combine the diced meats with Parmesan cheese, egg, and nutmeg to taste. Once you’ve made the filling, cover it with plastic wrap and let it rest in the refrigerator until you’re ready to stuff the tortellini. It’s best to leave it in the fridge overnight so the flavors can blend together.

The day after making the filling, it’s time to prepare your tortellini. On a clean work surface, create a mound with the flour. Form a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs, working from the inside out. Once the mixture becomes too thick for the fork, use your hands to knead the dough to form an elastic dough ball. Wrap the dough ball tightly in plastic wrap so it doesn’t dry out, and let it rest at room temperature for 30 minutes.

Now, using a rolling pin, roll out the pasta dough until it reaches a thickness of about 1 mm.

With a knife or pizza cutter or tortellini pasta cutter, make a grid pattern on the pasta sheet to cut it into squares that are approximately 3 cm wide.

Place a teaspoon of filling in the center of each square.

Now it’s time for the delicate process of sealing the tortellini. Fold each square diagonally into a triangular shape, then overlap the two corner angles at the base while wrapping the tortellini around your fingertip, to seal it. Press firmly with your finger to seal the precious tortellini shut.

Place the ready-made tortellini on a tray for drying homemade fresh pasta or on a floured surface in a single layer.

When ready to serve, bring the broth to a gentle boil. Carefully add your homemade tortellini and cook for 2–3 minutes, or until they float to the surface. Be careful not to overcook, as this can cause the pasta to become mushy and the filling to lose its distinct texture.

Use a ladle to remove the tortellini and broth from the pot into deep bowls or plates. Ladle more broth over the top and add grated nutmeg or Parmesan cheese if desired.

Enjoy your authentic Bolognese Tortellini!