Description
Fusilli Bolognese is a quick and easy family favourite. With a hearty meat sauce this pasta is simple to make taking less than 30 mins.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 500 g beef mince
- 1/4 tsp salt
- 1/4 tsp cracked black pepper
- 700 g tomato passata
- 400 g diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp dried onion
- 1 tsp dried Italian herbs
- 500 g fusilli
- 1/4 cup reserved pasta water
- cracked black pepper
- parmesan cheese
- finely chopped parsley
Instructions
- Cook the beef mince: heat 1 and ½ tablespoons of olive oil in a large heavy based pan at high heat. Add the garlic, beef mince, salt and pepper. Cook till browned (5 to 8 mins) and use a wooden spoon to stir and break up any clumps of meat as you go.
- Add the sauce: pour in the passata (tomato puree), diced tomatoes, tomato paste, Worcestershire sauce, dried onion and dried Italian herbs. Stir to combine.
- Simmer: turn the heat to low, place a lid over the pan (optional, not essential) and simmer for 15 minutes, stirring occasionally.
- Cook fusilli: bring to the boil a medium sized saucepan with a teaspoon of salt. Cook the fusilli according to the instructions on the packet. Then drain and reserve 1/4 cup pasta water.
- Combine: add the cooked fusilli to the bolognese sauce as well as the 1/4 cup of pasta water. Stir to combine.
- Serve and enjoy: portion the fusilli bolognese onto serving plates. Garnish liberally with freshly grated cheese, cracked black pepper and finely chopped parsley.
Notes
Fusilli can be replaced with rigatoni, penne, or other spiral pasta. Using reserved pasta water helps bind the sauce to the pasta.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 915 kcal
- Sugar: 16 g
- Sodium: 416 mg
- Fat: 31 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 2 g
- Carbohydrates: 118 g
- Fiber: 9 g
- Protein: 42 g
- Cholesterol: 89 mg