Fry in a pain with oil thinly cut onion and mincemeat. When meat is brown, add wine and let evaporate. Finally, add tomato puree and go on cooking on a low gas for 30 minutes. Meantime, cook fusilli in boiled salted water, drain pasta al dente and season with sauce and ricotta. Prepare the “pignatelli” putting first a bit of sauce, then fusilli, mozzarella fior di latte, Parmesan cheese, again fusilli and in the end copious sauce and Parmesan cheese. Cook au gratin in hot oven at 180° for 15 minutes.
