It's advised to start preparing the day before. In a pan, add oil and cook the meat until it gets brown. When it gets well-braised add the chopped onion and continue to cook until the meat gets a dark crust and becomes crispy. The onions, also has to brown and make sure not to burn it. Add wine and let evaporate. When the meat looks cooked, add two tablespoons of lard and tomatoes passed in the blender. Continue cooking over low heat all day, stirring from time to time so it doesn't stick on the bottom. The sauce will have to, as they say in Naples, "pippiare" - it means that it has to cook slowly and not boil. At night turn it off and continue to cook the next day on a low heat until it reaches the desired density. Add salt to taste and turn off. In salted water, cook the pasta. Drain it and cook until creamy with the meat sauce, ricotta cheese and fresh basil leaves. Serve decorating with flakes of buffalo ricotta cheese and fresh basil. Wine Suggestion: As the tradition says, the sauce takes long time to cook. So, during cooking the sause gets a concentration of flavors and a remarkable persistence. This recipe is slightly balanced by the presence of buffalo ricotta cheese, but it remains the dominant structure of the sauce, which gives to the dish an exceptional power. This dish goes well with a structured wine like a Taurasi DOCG with a long persistence of taste and smell, and able to balance the muscularity of the dish.