Beef Tortellini

1/4 cup onion, diced
1 small carrot, diced
2 cloves garlic, sliced
2 tsp. olive oil
1 lb. round steak, cubed
1 cup white wine
1 tsp. salt
1/4 tsp. pepper
1/4 cup grated pecorino
1 egg
1/2 tsp. grated lemon rind
Basic pasta dough

In a medium skillet, saute onion, carrot and garlic in olive oil until onion is translucent.
Add cubed beef and brown on all sides. Add wine and bring to a boil.
Cover skillet and simmer on low heat for 30 to 40 minutes or until beef is tender. If there is a lot of cooking liquid left, turn up heat and let evaporate. Let mixture cool for 30 minutes.
Put beef mixture in food processor and process until a smooth paste forms. Add remaining ingredients and process until well mixed.
Place in airtight container and refrigerate up to 2 days.
Use filling to fill tortellini or ravioli.
Cook filled tortellini in rapidly boiling water. When they begin to float, cook another 2 minutes.
Drain well before serving.

Makes about 2 1/4 filled pasta