F U S I L L I
C A SA R E C C I
R AG U
DA LECCARSI I BAFFI
Place the flour on a board, make a well in the center and crack the eggs onto in.
Add a pinch of salt and the olive oil. Beat the eggs with a fork until smooth and, a little at a time, incorporate the flour until all the ingredients are combined. Knead the dough until smooth, silky and elastic.
Leave the dough to rest at least for half an hour.
In a bowl mix the minced meat with some parmesan cheese, 1 egg, salt, nutmeg, finely minced bologna, bread crumbs, garlic and parsley. Mix all the ingredients until well blended; form little meat balls.
In the meantime, heat some olive oil in a large casserole.
Add onion, celery and carrot and cook gently for 10 minutes. Add the rest of the minced meat, breaking it up with a wooden spoon, and the tomato sauce. Season with salt and pepper and cook for about 30 minutes.
Add the meat balls and some basil leaves. Cover and cook for another 30 minutes.
Take the pasta dough, divide it into 3-4 parts and roll each piece into a thin snake. Cut each of these into pieces of about 2 ½ inch and, using the typical skewer named ferretto, shape then into a fusillo.
Bring a large pot of water to a boil, salt the water and cook your fusilli until al dente (taste always your pasta to check if it is cook!).
Drain the pasta and season with the ragout.
Serve hot with abundant parmesan.
FLOUR 300 g
OLIVE OIL 1 Tbs
CELERY 1 STICK
MINCED MEAT 400 g
(BEEF AND PORK)
PARMESAN CHEESE, GRATED
SALT AND PEPPER
BREAD CRUMBS 40G
Credits: Mr. Cubix