Filomena's recipe for sfusellati with a rich meat ragu is just the ticket for autumn. Sfusellati is what maccheroni are called in the mountain town of Leonessa (which even has its own ski run).

Her recipe is as follows:

For the pasta: 500g 00 flour, 1 egg, 175ml water, plus a little bit of olive oil to keep it from drying out.

For the ragu: 1 onion, 1 carrot, 1 stick of celery, chopped finely; 1.5 litres of tomato passata, 1 glass white wine, 2 teaspoons peperoncino (or to taste), and a selection of meat. For example, 2 lamb chops, 300g pork steaks, 200g beef or veal mince, 2 meaty sausages.

Bon Apetito!