Cavatelli:

• Pour the flour in a bowl and begin to add water a little at the time.  Mix the water into the flour.
• Once the water is well amalgamated with the flour, remove the dough from the bowl and move it to a wooden board. Continue to work with your hands the dough until reaches a firm consistency.
• Cut a piece of dough and roll it with your hands on the board into a round form a little less that 1/2" thick.
• With a knife, cut the round dough into small pieces and with the tip of your index and middle finger press on each piece and pull it toward you. It should result in a "Cavatello".  (Watch the center sequence of the video).

Ragu':

• In a sauce pan, add EV olive oil and saute` the garlic and the onion together.
• Once the garlic begins to turn golden, add the four cuts of meat: pork, veal, lamb and beef.
• Let the meat color on all sides and add the white wine.
• After a minute or two, add the tomato sauce, the basil cut into pieces and the parsley. Add salt and pepper as desired.
• Cook for 1 hour.
• Pour the Ragu` sauce over the cavatelli which you have cooked separately and garnish with plenty of Parmigiano.

Buon Appetito!