Fusilli pasta in the Cilento style

Ingredient
1 kg homemade fusilli pasta
500 g pork in chunks
500 g pork for hot-pot
500 g veal
Garlic
1 onion
1 chilli-pepper
Extra-virgin olive oil
Goat's cheese
2 l of tomato puree

Preparation
Fry lightly the sliced onion with garlic, chilli-pepper and the meat. When the meat is seared, add the tomato puree and after it starts boiling reduce the fire and let all the ingredients simmer for about two hours.

Cook the pasta apart, drain thoroughly and mix it with the sauce. Add plenty of grated goat's cheese.

Serve as a second course the meat used to flavour the sauce.

With this sauce you can also dress the cavatielli pasta.

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