Fusilli alla molisana
PREPARATION: 30 mins
DIFFICULTY: easy
400 g of fresh fusilli
150 g of lamb (brisket)
200 g of veal meat
2 sausages
700 g of peeled tomatoes
100 ml of red wine
1 onion
1 carrot
1 celery stalk
grated pecorino cheese
parsley
chilli pepper
spicy
80 ml of oil
salt
DIRECTIONS:
Prepare the meat sauce: heat the oil in an earthenware pot, season the onion, carrot and celery finely chopped for 10 minutes, add the lamb and veal cut into small pieces and the sausage chopped up.
Allow the meat to brown well then sprinkle with wine, allow it to evaporate, add the peeled tomatoes cut into small pieces, salt, lower the heat and cook for about 2 hours stirring occasionally. Boil the fusilli in boiling salted water, drain them, transfer them to a serving dish, dress them with the meat sauce, sprinkle with grated pecorino cheese and chopped parsley. Serve them very hot with some hot chili pepper on the side.