Fusilli alla Molisana

Fusilli alla Molisana


6 servings

  • 400 g of fresh fusilli
  • 150 g of lamb (chest tip)
  • 200 g of veal meat
  • 2 sausages
  • 700 g of peeled tomatoes
  • 100 ml of red wine
  • 1 onion


  • 1 carrot
  • 1 stalk of celery
  • grated Pecorino Romano DOP cheese
  • parsley
  • chili pepper
  • 80 ml of oil
  • salt


Prepare the sauce: in a terracotta pan heat the oil, season the onion, the carrot and the celery finely chopped for 10 minutes, add the lamb and veal cut into small pieces and the chopped sausage.

Brown the meat, then sprinkle with wine, let it evaporate, add the peeled tomatoes cut into small pieces, salt, lower the heat and cook for about 2 hours, stirring occasionally.

Boil the fusilli in salted water, drain them, transfer them to the serving dish, season with the meat sauce, sprinkle with grated Pecorino cheese and chopped parsley.

Serve immediately.

Source : https://www.cucchiaio.it/ricetta/ricetta-fusilli-molisana/

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