Peel and chop onion, carrot and celery rib. Melt butter in a casserole (preferably clay), add chopped vegetables and sauté until golden. Season meat with salt and pepper and add along with one clove. Brown meat on all sides and cover with red wine. If the wine does not completely cover the meat, add some warm water. Cover and cook over low heat for about 10 hours, adding tomato paste halfway through cooking.
The meat will be ready when almost completely dissolved into a thick sauce. Combine breadcrumbs, grated Parmigiano Reggiano and meat sauce. If desired, pass vegetables used for braising through a food mill and add. Stir in eggs and a pinch of nutmeg. Mix well with a fork. Prepare pasta dough by making a well in flour and adding eggs, water and salt. Knead until smooth.
Cover with a towel or plastic wrap and set aside to rest for 20 minutes. Roll out dough with a rolling pin or pasta machine into a paper-thin sheet (less than 1/8 inch). Lay sheet onto a flat work surface. Place small portions of meat filling (about the size of a hazelnut) onto one half of the sheet, 1 - 1 1/2 inches apart.
Cover filling with the other half sheet, squeezing out air and sealing the edges well. There should be no air in the anolini, or they may burst open during cooking. Cut the anolini using a round cutter, or a knife and small cup.
Cook in 2 quarts of boiling beef broth for 5-6 minutes. Serve hot with broth. Note: Traditional braising time can be reduced from 10 or more hours to about 3.