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To assemble the Pasticcio: Preheat the oven to 350 degrees F.
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Roll out the dough to 2 (14-inch) ovals, and each 1/8-inch thick.
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Wrap in plastic and reserve both crusts in the refrigerator.
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Bring the chicken stock to a rapid boil.
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Cook all of the tortellini in the stock for about 4 to 5 minutes, or until the pasta is al dente.
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Drain the tortellini and gently toss with the Ragu Bolognesi, just to coat.
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Add 3 whole eggs to the tortellini mixture to bind.
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Carefully incorporate the eggs so as not to damage the integrity of the tortellini.
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Reserve this mixture for the assembly.
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Working in layers, place 1 of the crusts in the bottom of a 2 1/2-quart, oval casserole dish.
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Allow the edge of the crust to drape over the sides of the dish.
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Place 1/2 of the meatballs on the bottom of the casserole dish.
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Spoon1/2 of the tortellini mixture on top of the meatballs.
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Drizzle 1 cup of the besciamela sauce on top of the pasta.
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Next, sprinkle 1/2 of the cheese on top.
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Pour the rest of the tortellini mixture into the casserole dish.
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Place the rest of the meatballs on top of the pasta.
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Drizzle the remaining besciamela on top of the meatballs.
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Sprinkle the remaining Parmigiano on the top.
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Top the casserole with the second pie crust.
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Crimp the top and bottom piecrust edges together.
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Create a vent on the top layer of crust with a sharp knife.
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Brush the top of the pasticcio with an egg wash made from one beaten egg and 1 teaspoon of milk.
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Bake in the oven for 1 hour and 20 minutes, or until the crust is a deep golden brown.
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Let rest 15 minutes before serving.
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For Pie Crust: In a large bowl combine the flour, lemon zest and butter with a pastry blender, your finger, or in a food processor until it resembles a coarse meal.
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Add enough water so that the dough just comes together, divide the dough into 2 equal pieces and wrap each piece in plastic.
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Allow to rest in the refrigerator for 1 hour.
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For Meatballs: In a shallow bowl, soak the bread cubes in enough water to cover.
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Remove the bread cubes and squeeze by hand to remove excess moisture.
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In a large bowl, combine the bread, pork, beef, eggs, garlic, Parmigiano, parsley, salt, and pepper and mix by hand to incorporate bread into meat.
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With wet hands, form the mixture into 25 to 28 meatballs, each about golf ball size.
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In a large, heavy-bottomed skillet, heat the oil until almost smoking.
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Add the meatballs.
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Working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes.
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Drain on paper towels to remove excess oil.
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Reserve browned meatballs for assembly.
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Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.
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Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.
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Add the prosciutto and mortadella and cook for 5 minutes more.
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Remove from heat and allow to cool.
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Place in a food processor and mix to combine.
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Add the egg and the Parmigiano-Reggiano and mix well to combine.
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Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again.
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Set aside in the refrigerator until ready to use.
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Pasta: Mound 3 cups of flour in the center of a large wooden cutting board.
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Make a well in the middle of the flour, add the eggs and oil.
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Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.
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As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
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The dough will come together in a shaggy mass when about half of the flour is incorporated.
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Start kneading the dough with both hands, primarily using the palms of your hands.
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Add more flour, in 1/2-cup increments, if the dough is too sticky.
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Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits.
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Lightly flour the board and continue kneading for 3 more minutes.
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The dough should be elastic and a little sticky.
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Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.
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Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.
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Roll the pasta into sheets using a pasta machine.
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For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.
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With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares.
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Place 3/4 teaspoon of filling in the center of each square.
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Fold into triangles, press out any air around the filling, and press to seal the edges.
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Bring the points of the long side together to form a ring, and seal between your fingers.
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Set the tortellini aside on a sheet pan, wrap well with plastic wrap, and refrigerate.
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Reserve for later assembly.
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In a medium saucepan, heat butter until melted.
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Add flour and stir until smooth.
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Over medium heat, cook until light golden brown, about 6 to 7 minutes.
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Meanwhile, heat milk in separate pan until just about to boil.
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Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
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Cook 10 minutes and remove from heat.
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Season with salt and nutmeg and set aside.
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In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
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Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent.
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Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes.
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Add the milk and simmer until almost dry, about 10 minutes.
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Add the tomatoes and simmer 15 minutes.
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Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed.
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Season with salt and pepper, to taste, and remove from the heat.
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Yield: 6 1/2 cups, about 10 to 12 servings
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Brown Chicken Stock: 2 tablespoons extra-virgin olive oil 3 1/2 pounds chicken wings, backs, and bones 3 carrots, coarsely chopped 2 onions, coarsely chopped 4 ribs celery, coarsely chopped 2 tablespoons tomato paste 1 tablespoon black peppercorns 1 bunch parsley stems
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In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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Add all the chicken parts and brown all over, stirring to avoid burning.
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Remove the chicken and reserve.
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Add the carrots, onions, and celery to the pot and cook until soft and browned.
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Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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Stir the stock to facilitate cooling and set aside.
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Refrigerate stock in small containers for up to a week or freeze for up to a month.
