Fusilli mediterranei

• 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.