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    Fusilli mediterranei

    Recipes by Michelina Di Lalla

    Serves 4

    • 400g fusilli
    • 200g beef, cut into pieces
    • 300g peeled tomatoes
    • 150g ricotta
    • Grated pecorino
    • 4 tbsp oil
    • 20g butter
    • Chopped basil
    • Salt and pepper

    1. Heat oil and butter in a pot. Add the meat and cook until browned.
    2. Add the tomatoes and season with salt and pepper. Cook for 1 1/2 hours.
    3. Cook the pasta in boiling salted water. Drain and transfer to a dish, adding the ricotta and basil.
    4. Add the meat sauce and stir well. Sprinkle with pecorino and serve.