Pasta del Macellaio

Brown ground beef until it's properly dark. Add finely diced onion, let them soften into the meat, then deglaze with red wine and let it cook off completely. Add sweet crushed tomatoes in, lower the heat down and simmer.

Slice the salami into cubes and fold it in for the last twenty minutes. Add fresh basil leaves (plenty) and big spoon of ricotta cheese towards the end phase.

Cook your favorite pasta. Plate it, shave aged pecorino or parmigiano over the top, and finish with a spoon of oil and basil.

TIP: Ground beef should not be cooked in the sauce, you need Maillard reaction for deep umami flavor and right color. Brown it.

TIP: If you toss cooked pasta into the ragu few minutes before serving, it will help absorb the sauce. The dish will feel more authentic compared to sauce on top only.