In a big pot, sauté the chopped onion and garlic, the chilly flakes and the cleaned Pecorino Romano crust in the extra virgin olive oil. Mix constantly, so the cheese doesn’t stick to the bottom of the pan.

When the onion is soft, add the meat and brown it.

Add the tomato paste, the tomato purée and estratto and mix well. Add salt to taste and enough water to cover the meat. Cover the pot with a lid and cook, on a slow fire, for 1 and a half hours, or until the sauce thickens and the meat falls off the bone. Keep aside.

In the meantime, cook the Troccoli following the steps on “How to cook pasta al dente”.  Only in this case you will not have a pre-set cooking time.  So, the best solution is to taste it!  Remember, it does have to remain firm and it won’t take long at all.

When the pasta is cooked, drain it, and serve it with the ragu’ (and some meat). Mix well.

Serve hot with some Pecorino Romano on the top.