- 1 ¼ lb durum wheat flour
To prepare the “fusilli”, mix the hard wheat flour with water only and a pinch of salt. Keep working the dough with the palms of the hands until it becomes a homogeneous and compact mass. Roll out into sheets about 0.8 to 1.2 inches thick.
Twist each piece around a knitting needle to obtain a small spiral.
Leave to rest so as not to lose the shape and cook in boiling salted water. Meanwhile, prepare the seasoning: with garlic, onion, lard and parsley prepare a chopped mixture of vegetables to be sautéd in oil.
A soon as this begins to brown, put the meat into the pan, with the slices rolled up and tied well, containing parsley, chopped garlic and a little lard cut into thin strips.
Add the minced sausage, pour over some red wine and when it begins to evaporate, add the tomatoes and leave to cook over a low heat for two hours. When the sauce has become a deep brown colour, add the chili. When the the “fusilli” are “al dente”, season with the “ragù” and sprinkle with Pecorino.