Fusilli alla Picchiapò

Method

1. In a pot, heat olive oil and add the beef short rib. Brown on both sides for about 3 minutes, until a nice crust forms.
2. Add the diced carrots and sliced onion. Season with salt and pepper, and continue to sweat the vegetables.
3. Cover the meat and vegetables with hot water. Once it comes to a boil, lower the heat and simmer for 40-45 minutes.
4. Meanwhile, in a separate pan, heat 1.5 tablespoons of olive oil. Add the sliced leek, season with pepper and a pinch of salt, and sauté.
5. Add a ladle of the broth from the meat pot to the leek and let it absorb.
6. After the meat is cooked and tender, remove it from the broth and cut it into small cubes. Reserve the fat and discard the bone.
7. Add the cubed meat to the leek pan. Add fresh basil, 1 tablespoon of tomato paste, and then enough broth to cover. Add 1 tablespoon of tomato passata. Cook on low heat for about 30 minutes, adjusting salt if needed.
8. In the same pot used for the broth (or a separate pot), bring water to a boil and cook the fusilli pasta until al dente.
9. When the pasta is about 2 minutes from being done, transfer it to the sauce pan. Add a little pasta water and finish cooking together over high heat, tossing the pasta to emulsify the sauce.
10. Turn off the heat. Add a generous amount of grated Parmigiano Reggiano (or Pecorino, optional) and toss well.
11. Serve immediately, garnishing with additional grated cheese if desired.