Fusilli Bolognese Recipe

Introduction

Fusilli Bolognese is a classic Italian pasta dish featuring hearty beef mince simmered in a rich tomato sauce. This recipe combines simple ingredients to create a comforting meal that’s perfect for any weeknight dinner.

Ingredients

• 1 tbsp olive oil
• 1 tbsp minced garlic (or 2-3 cloves finely chopped)
• 500 grams (16 oz) beef mince
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 700 grams (24.5 oz) tomato passata
• 400 grams (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp dried onion
• 1 tsp dried Italian herbs
• 500 grams (16 oz) fusilli
• 1/4 cup reserved pasta water
• Cracked black pepper, for garnish
• Parmesan cheese, for garnish
• Parsley, finely chopped, for garnish

Instructions

1. Step 1: Heat 1 and ½ tablespoons of olive oil in a large heavy-based pan over high heat. Add the garlic, beef mince, salt, and pepper. Cook for 5 to 8 minutes until the mince is browned, stirring frequently with a wooden spoon to break up any clumps.
2. Step 2: Pour in the passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion, and dried Italian herbs. Stir well to combine all the ingredients.
3. Step 3: Reduce the heat to low, cover the pan with a lid if you like (optional), and let the sauce simmer for 15 minutes, stirring occasionally to prevent sticking.
4. Step 4: Bring a medium saucepan of salted water to a boil. Cook the fusilli according to the package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
5. Step 5: Add the cooked fusilli back into the pan with the Bolognese sauce along with the reserved pasta water. Stir to combine everything evenly.
6. Step 6: Serve the fusilli Bolognese on plates. Garnish generously with freshly grated Parmesan cheese, cracked black pepper, and finely chopped parsley. Enjoy immediately.

Tips & Variations

• For a richer flavor, use a mix of beef and pork mince.
• Add a splash of red wine during step 2 for depth in the sauce.
• Use fresh herbs like basil or oregano instead of dried for a brighter taste.
• Substitute fusilli with other pasta shapes such as penne or rigatoni if preferred.

Storage

Store leftover Fusilli Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or pasta water to loosen the sauce if needed. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, you can substitute beef with pork, chicken, turkey, or a mix depending on your preference or dietary needs.

How do I know when the pasta is cooked perfectly?

Cook the pasta until it is al dente, which means it should be tender but still have a slight firmness when bitten. Follow the recommended cooking time on the pasta package and taste a piece a minute or two before to check.

Fusilli Bolognese Recipe

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A classic Italian-inspired Fusilli Bolognese featuring a rich and savory beef mince tomato sauce simmered with Italian herbs and combined with perfectly cooked fusilli pasta. This hearty and comforting dish is garnished with parmesan cheese, cracked black pepper, and fresh parsley for a satisfying meal.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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For the Bolognese Sauce

• 1 tbsp olive oil
• 1 tbsp minced garlic (or 2–3 cloves finely chopped)
• 500 grams/16 oz beef mince
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 700 grams/24.5 oz tomato passata (tomato puree)
• 400 grams/14 oz diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp dried onion
• 1 tsp dried Italian herbs

For the Pasta

• 500 grams/16 oz fusilli pasta
• 1/4 cup reserved pasta water

To Garnish

• Cracked black pepper
• Parmesan cheese, freshly grated
• Parsley, finely chopped

Instructions

1. Cook the beef mince: Heat 1 and ½ tablespoons of olive oil in a large heavy-based pan over high heat. Add the minced garlic, beef mince, salt, and cracked black pepper. Cook for 5 to 8 minutes, stirring constantly with a wooden spoon to break up any clumps until the mince is browned and turns a medium brown color.
2. Add the sauce: Pour in the tomato passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion, and dried Italian herbs into the pan with the cooked mince. Stir thoroughly to combine all the ingredients.
3. Simmer: Reduce the heat to low. Optionally cover the pan with a lid and allow the sauce to simmer gently for 15 minutes, stirring occasionally to develop flavors.
4. Cook fusilli: Bring a medium-sized saucepan of water to a boil with a teaspoon of salt. Add the fusilli pasta and cook according to package instructions until al dente. Drain the pasta and reserve 1/4 cup of the cooking water.
5. Combine: Add the cooked fusilli to the Bolognese sauce along with the reserved pasta water. Stir everything together well to incorporate the pasta and sauce.
6. Serve and enjoy: Divide the Fusilli Bolognese onto serving plates. Garnish generously with freshly grated Parmesan cheese, cracked black pepper, and finely chopped parsley. Serve immediately and enjoy.

Notes

• Note 1: Use good quality fusilli or spiral pasta for best texture and sauce adherence.
• Note 2: The reserved pasta water helps loosen the sauce and helps it cling better to the pasta.
• You can substitute beef mince with ground turkey or plant-based mince for a variation.
• For a richer sauce, consider simmering the sauce longer but watch to prevent drying out.

Keywords: Fusilli Bolognese, Italian pasta recipe, beef mince sauce, traditional Bolognese, pasta dinner, homemade pasta sauce, easy Italian dinner