Dry the meat very well and sprinkle with salt and freshly ground pepper. Sprinkle with flour and shake off whatever is left.
Heat 4 tbsp. olive oil in a saucepan and sauté the meat for 6-7 minutes, on all sides, until golden brown.
Add the onions and peppers and sauté for 3-4 minutes until soft. Continue with the garlic and sauté for 1-2 minutes.
Add the broth (or water), reduce the heat, cover with a lid and let the beef simmer for about 1 hour and 20 minutes, until softened. If necessary, add a little water.
Next, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Twirls Whole Wheat. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and add it to the pot with the ragu sauce. Mix gently.
Serve the pasta hot with grated graviera cheese and a little chopped parsley.