Swabian Maultaschen

Ingredients for 15 servings:

• 1 ½ kg beef
• 800 g minced meat, mixed
• 1 kg sausage meat
• 300 g smoked bacon
• 1 leek(s)
• 2 carrots
• 1 kg leaf spinach, frozen
• 3 rolls from the day before
• 300 g parsley, flat-leaf
• 6 eggs
• 2 egg yolks
• salt and pepper
• marjoram
• nutmeg
• butter
• 2 ½ kg pasta dough, ready-made product

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Slowly cook the beef in gently simmering water, using the broth later to cook the Maultaschen. Finely dice the vegetables and sauté in the butter. Squeeze the thawed spinach well, soak the bread rolls, and squeeze the liquid out as well. Put the roughly chopped beef, sausage meat, smoked bacon, minced meat, and steamed vegetables through a meat grinder along with the spinach and parsley. Season to taste, add the eggs, mix thoroughly, and then season to taste. I recommend not skimping on the salt, as the Maultaschen will release a lot of their flavor into the broth during cooking. Spread the mixture over the pasta dough and fold it in three times, brushing the last edge with egg yolk. Divide the dough into pieces with a wooden spoon and separate them with a pizza cutter. Cook the Maultaschen in boiling water for about 5-8 minutes. Let cool and freeze. I vacuum seal the Maultaschen, which helps preserve their quality. If you want to eat them immediately, you can, of course, take the beef broth from the cooked beef and cook the Maultaschen in it.