Pulse flour, egg, and egg yolks in a processor until a dough forms.
Chill covered dough in the fridge for 30 minutes.
Roll half the dough through a pasta machine to the thinnest setting and cut into tagliatelle.
Sauté onion, celery, garlic, and rosemary in oil until soft.
Brown the beef, add wine and tomatoes, then simmer for 20-25 minutes.
Mix ricotta with nutmeg, lemon zest, and seasoning for the tortellini filling.
Roll remaining dough to the thinnest setting and cut into 4-5cm circles.
Place filling on egg-brushed circles, fold to seal, and shape into tortellini.
Boil tortellini for 2-3 minutes until al dente, reserving some cooking water.
Fry garlic, thyme, and courgettes in oil, then stir in butter and pasta water.
Boil tagliatelle for 2-3 minutes, drain, and mix with bolognese and butter.
Serve tagliatelle and tortellini separately topped with grated Parmesan.