First make the sauce: Place the oil in a skillet over medium heat; add the remaining sauce ingredients except the wine and cook until the meat is thoroughly done. Add the wine, lower the heat, and simmer, covered, until the pasta is done.

Make the filling: Heat the oil and add both meats, the salt, and pepper, cooking over medium heat for 7 minutes. Add the swiss chard and cook for another minute or two, stirring constantly with a wooden spoon to blend the flavors; remove from heat and place in a large bowl.

Add the remaining filling ingredients and blend thoroughly until of a wet, pastelike consistency (if too dry, add a tbsp or two of milk).

Now make the pasta: Place the flour in a large bowl (or food processor); add the remaining pasta ingredients and blend with a fork (or process) until a ball is formed. Place the ball on a floured surface.

Using a rolling pin, roll out the dough to a 1/4-inch thickness (the thinner the dough, the more tender the tordelli). Using the mouth of a white wine glass, cut the dough into rounds; after the initial batch is cut, roll the dough once again into a ball, roll with the rolling pin, and cut another series of rounds. Continue until all the dough is used.

Fill each "round" with a small amount of filling; fold the round in half and seal the rounded edge, using the tines of a fork.

When all the tordelli have been filled, place them in 4 quarts boiling, salted water, one at a time (do two batches if necessary), and cook for approximately 2 minutes. Taste the dough to check for doneness; do not cook longer than necessary or they will break open.

Remove the tordelli with a slotted spoon and place in a large serving bowl, layered with the sauce.

Top with grated Parmigiano Reggiano, and serve hot.