Mafaldine n°2 with Neapolitan ragout and ricotta

Procedure for the Neapolitan ragout Make a beaten garlic (without the central sprout) with parsley and salt. Spread it on the veal slices, then add raisins, pine nuts, grated pecorino and parmesan in flakes. Then roll up the slices until you form the so-called chop, taking care not to let the ingredients leak inside. Close the roll with string, tightly, so that you can hold the ingredients during long cooking. Cut the cheek into cubes and brown it with the chops, the beef white meat and pork ribs. Chop the onion and carrot and add to the meat once it is well browned. Cook for 5 minutes and then add the red wine. Let it smoke for another 5 minutes, so that the alcohol in the wine evaporates. Then add the tomato paste, grated dark chocolate and salt. Cook for two more minutes. Now you can add the tomato sauce and cover with plenty of hot water. Bring to a boil, then cook, with the lid, on very low heat (better with a net spread flame under the pan), for at least 4 hours. Every now and then turn the sauce, checking that there is enough water: it must cook "pippiando", that is only with a minimum of boiling. Once the sauce is ready, cook the mafaldine for 7 minutes, al dente, in plenty of salted water. Meanwhile, melt the ricotta, adding a few tablespoons of cooking water, stirring until you get a cream. Add the ragout and a sprinkle of pepper (if desired). Mix the sauce with ricotta cheese and season with freshly drained mafaldine. Serve with a basil leaf.