Manfredo con la Ricotta

Method

1. Place the pork ribs, sausage, and beef stew meat in a large casserole.
2. Add half an onion (chopped or whole) to the casserole.
3. Cook over high heat for a few minutes, then lower the heat and add tomato sauce.
4. Simmer gently for 6-7 hours, stirring occasionally, until the sauce is rich and the meat is tender.
5. Meanwhile, bring a large pot of salted water to a boil and cook the manfredi pasta until al dente.
6. Drain the pasta and place it in serving bowls.
7. Spoon the ragù (tomato-meat sauce) over the pasta, without the meat pieces.
8. Add a generous spoonful of fresh buffalo ricotta on top.
9. Season with freshly ground black pepper.
10. Sprinkle with grated Parmigiano Reggiano.
11. Garnish with a few fresh basil leaves and serve immediately.