To heat the oil to middle fire in a wide frying pan. To add the onion, the carrot, the celery,the garlic and to cook, mixing, up to let become transparent the onion (about 4 minutes). To unite the veal and to cook mixing up to when the meat has lost its pink color, aboout 15 minutes. Subsequently to dust with salt and pepper and to bathe with 1/4 of liter of broth,the marsala and the preserve of tomato, to cover, to reduce the flame and to cook for 30 minutes. To remove from the fire and to season with the nutmeg and half of the parmigiano. To stretch pasta and to prepare tortellini, filling every tortellino with 1 spoon of stuffing. For the sauce, to reduce remaining broth to 13 on vivacious fire about for 15 minutes, to add the parsley and to hold in warm. To plunge the tortellini in 3 liters water in ebullition with 1/2 teaspoon of salt. To taste 2 minutes after the resumption of the excitement of the water. Drain tortellini, to put them in a course dish and to season them with the sauce. To serve them with parmigiano.
