Tortellini Bolognese in Brodo

Wanted to make note of this one for the broth. The first time I use beef shin, combined with an old hen, simmered for 12 hours. Ideally capon could be used, but sets you back a pretty penny. The parcel fillings are "typical" Bolognese in that there is a combination of poultry and pork but more importantly the requisite mortadella. Although no nona will have the same recipe, naturally!

pork loin

turkey breast

mortadella

prosciutto

parmesan

nutmeg

butter

brodo

capon, or old hen

beef shin, half severed to expose marrow

bay leaf

handful of parsley

S&P

1. make tortellini using above filling, preferably with Italian eggs (or eggs that have an orange yolk)
2. when broth is done, season to taste with S&P
3. gently boil tortellini in salt water until nearly done, finish off in the broth by removing with a slotted spoon
4. serve with parmesan and drizzle of best quality EVOO and a bit more pepper, if you like