*For the Braised Meat:*
1. Heat olive oil in a thick-bottomed pot. Season the beef and sear each side over medium heat until browned. Remove the beef and set aside.
2. In the same pot, add diced onion and carrot. Brown for about 5 minutes.
3. Return the beef to the pot, pour in the red wine, and cook until most of the wine is reduced.
4. Add stock or water, bring to a boil, lower the heat, and simmer for about 20 minutes.
5. Add thyme, parsley, shata pepper, bell peppers, and cherry tomatoes. Cover and cook for about two hours on medium to low heat until the meat is fully tender.
6. Once the meat is cold, remove accumulated fat, filter the liquid, and break the meat into strands. Cook with half of the reserved liquid until absorbed. Adjust seasoning.
*For Pasta Dough:*
1. Combine all pasta ingredients in a mixer bowl with a kneading hook for about 10 minutes until a dough ball forms.
2. Wrap the dough in plastic wrap and refrigerate for at least half an hour.
*Assembly:*
1. Roll out the pasta into 2-3 mm thick sheets.
2. Cut circles (about 8 cm) and place a teaspoon of the braised meat filling in the center.
3. Moisten half of the circle, fold it in half, and seal the edges to form a crescent. Repeat with the remaining dough.
4. Boil salted water and heat the remaining sauce.
5. Boil the tortellini for about 2 minutes until they float. Drain.
6. Serve by pouring 3 tablespoons of sauce into each deep plate, arranging about 6 tortellini, and garnishing with blanched asparagus and grated Parmesan.
Enjoy this delectable Shpondre Tortellini, a perfect harmony of braised meat and fresh pasta, elegantly presented with asparagus and Parmesan.