Fusilli with Meat and Mushroom Ragù

Method

1. Cut the meat into chunks, removing any excess fat.
2. In a large hot pan, melt clarified butter and brown the meat until well browned. Remove the meat and set aside.
3. In a separate saucepan, add a little butter and sauté diced onion, carrot, and celery until lightly browned and slightly stuck to the bottom.
4. Return the browned meat to the saucepan with the vegetables and mix well.
5. Deglaze with white wine, scraping up any browned bits from the bottom.
6. Season with salt, add sage sprigs, cover, and simmer on low heat for about 2 hours.
7. While the ragù cooks, prepare the mushrooms: cut the cardoncelli mushrooms into dice and leave the pioppini whole or in pieces.
8. Add the mushrooms to the ragù with a little water or broth and continue cooking until tender.
9. Cook the fusilli in salted boiling water until al dente, removing them about 3 minutes before the suggested cooking time.
10. Transfer the pasta to the ragù pan, add a splash of pasta water, and finish cooking the pasta in the sauce, stirring until well combined and creamy.
11. Serve immediately, finishing with a grating of fresh black pepper and a few fresh sage leaves.