🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Make the pasta by piling the flour into a well. Gradually add the boiling water, stirring gently with a fork until you form a smooth dough.

2. 2

   Knead vigorously until you have a silky ball of dough. Cover with cling film and let it rest for 20 minutes.

3. 3

   Roll out the pasta until it’s around 2mm thick, then cut into strips approximately 3cm wide.

4. 4

   For the sauce, slice the onion, chop the sausage, and brown the meat in a saucepan with a drizzle of extra virgin olive oil.

5. 5

   Once golden, season with salt and deglaze with white wine, allowing it to evaporate completely.

6. 6

   Remove the meat and sausage, add a little more oil and the finely chopped onion, gently softening it without browning.

7. 7

   Return the meat to the pan along with the tomato sauce, diluted tomato paste, chopped garlic, and basil.

8. 8

   Simmer gently for around two and a half hours, adding hot water as needed. Stir in the sausage about half an hour before finishing.

9. 9

   Take out the meat and basil, shred the meat finely, then return it to the sauce to marry the flavours.

10. 10

    Cook the pasta sheets, drain, and toss in the ragù. For each portion, add a chunk of sausage and a couple of spoonfuls of ricotta.

11. 11

    Serve piping hot, topped with a generous sprinkle of Sicilian pecorino and a twist of black pepper.