Fusilli with Lamb Ragù

Method

1. Add olive oil to a pan and heat gently.
2. Add thinly sliced cabbage (verza), season with salt and pepper, cover and cook slowly.
3. Meanwhile, take the leftover lamb leg, remove the meat and cut into very thin strips.
4. Add a glass of water to the pan with the cabbage, cover, and let the cabbage wilt.
5. Add the lamb meat, a sprig of rosemary, chopped basil, and mix.
6. Add half a glass of white wine, let the alcohol evaporate.
7. Add a tablespoon of tomato concentrate and two glasses of water, mix everything.
8. Cover and cook on low heat for one hour.
9. Cook fusilli pasta in salted boiling water for 5 minutes (or according to package), then drain and add to the sauce.
10. Finish cooking the pasta in the sauce over high heat, adding pasta water if needed.
11. Serve with a generous sprinkling of pecorino cheese.