1. Put butter and olive oil in pan 2. Dust beef with flour (note that the meat you buy should be really fatty. Needs to have ligaments. The official cut is not sold in the US. In Italy, it's called, capello del prete, or "priest hat." 3. Brown beef on each side 4. Add chopped vegetables and spices 5. Mix tomato paste with 1 cup of water (liquid should come to about half-way up the meat) 6. Add salt for taste 7. Cover pan and simmer for an hour or more until the meat is incredibly tender. ---Once beef is cooked--- 1. Cut beef into small pieces 2. Cut up salami and mortadella 3. Grind all the meats together 4. Use bread crumbs to get meat out of the meat grinder 5. Add one egg to the meat 6. Add 3 spoons of parm to the meat 7. Grate in nutmeg 8. Mix with hands. Add bread crumbs if mixture is too sticky ---make pasta--- Fill with meet, form raviolis ---to cook--- Boil them ~3 minutes. DO NOT OVER COOK! ---to store--- If you want to keep them, dry before boiling. To dry, lay flat on a screen or rack so air gets to both sides. If you want to freeze them longer, freeze before boiling. To freeze, lay flat (in one layer) on a baking sheet and freeze. Once frozen (after a couple of hours), put in baggie or container to protect from freezer burn.