Fusilli with Slow-Roasted Beef Ragù

Fusilli is a favorite when I cook at home. It always retains a nice and pleasant chew. Plus, it’s one of the best shapes at capturing sauces, like this well-balanced and wonderfully tomatoey beef ragù. Start this sauce on the stove and then transfer it to a low oven to slowly render for a few hours. This will give you time to work on other dishes without too much stress. I generally make more than I need because it freezes really well. With this recipe, you’ll have about 1½ cups (360 ml) le