Fusilli Bolognese Recipe
Introduction
Fusilli Bolognese is a comforting and flavorful Italian classic that’s perfect for a quick weeknight dinner. This hearty pasta dish combines tender beef mince with a rich tomato sauce, all tossed with spiraled fusilli pasta for the perfect bite.
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 pasta
- 1/4 cup reserved pasta water
- Cracked black pepper, to taste
- Parmesan cheese, for serving
- Parsley, finely chopped, for garnish
Instructions
- 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, stirring frequently with a wooden spoon to break up any clumps, until the mince is browned and medium brown in color.
- Step 2: Pour in the tomato passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion, and dried Italian herbs. Stir well to combine all the ingredients.
- Step 3: Reduce the heat to low and cover the pan with a lid if desired. Let the sauce simmer gently for 15 minutes, stirring occasionally.
- Step 4: Meanwhile, bring a medium-sized 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 cooking water.
- Step 5: Add the cooked fusilli and reserved pasta water to the Bolognese sauce. Stir thoroughly to combine and allow the flavors to meld.
- Step 6: Serve the fusilli Bolognese on plates. Garnish generously with freshly grated Parmesan cheese, cracked black pepper, and finely chopped parsley. Enjoy!
Tips & Variations
- For extra depth of flavor, sauté finely chopped onions and carrots with the garlic before adding the beef.
- Swap beef mince for a mix of beef and pork mince for a richer taste.
- Add a splash of red wine to the sauce after browning the meat to enhance the flavor.
- Use whole wheat or gluten-free fusilli for a healthier or gluten-free alternative.
- Leftover sauce can be frozen separately for convenience.
Storage
Store any leftover Fusilli Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra pasta water to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta with this Bolognese?
Yes, you can substitute fusilli with any pasta shape you prefer, such as penne, spaghetti, or rigatoni. Just adjust cooking times according to the pasta’s package instructions.
Is it necessary to reserve pasta water?
Reserving some pasta water helps to loosen and bind the sauce with the pasta, creating a creamier texture. It’s a simple trick that enhances the overall dish but is optional.
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Fusilli Bolognese Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A classic Fusilli Bolognese recipe featuring a rich, slow-simmered beef and tomato sauce combined with perfectly cooked fusilli pasta. This hearty Italian-inspired dish is easy to prepare and packed with robust flavors, garnished with fresh parsley and parmesan cheese for an irresistible meal.
Ingredients
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
- 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
- 1 tsp salt (for boiling water)
To Garnish
- Cracked black pepper
- Parmesan cheese, freshly grated
- Parsley, finely chopped
Instructions
- 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 frequently with a wooden spoon to break up any clumps, until the mince turns a medium brown color and is fully browned.
- Add the sauce: Pour in the tomato passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion, and dried Italian herbs. Stir the mixture well to combine all ingredients thoroughly.
- Simmer: Reduce heat to low and cover the pan with a lid (optional). Let the sauce simmer gently for 15 minutes, stirring occasionally to prevent sticking and to allow the flavors to develop.
- Cook fusilli: Bring a medium saucepan of water to a boil, adding 1 teaspoon of salt. Cook the fusilli pasta according to the package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water for later use.
- Combine: Add the cooked fusilli pasta to the simmering Bolognese sauce along with the reserved pasta water. Stir well to ensure the pasta is evenly coated with the sauce.
- Serve and enjoy: Plate the fusilli Bolognese and garnish with freshly grated Parmesan cheese, a sprinkle of cracked black pepper, and finely chopped parsley. Serve immediately while hot.
Notes
- Note 1: Fusilli pasta works best for this recipe as its spiral shape holds the thick Bolognese sauce well.
- Note 2: Reserving some pasta water helps loosen the sauce and helps it cling better to the fusilli.
- Use fresh garlic for a more pronounced flavor, or garlic powder as a substitute if preferred.
- For a richer sauce, you can add a splash of red wine before simmering (optional).
- Worcestershire sauce adds depth; if unavailable, soy sauce can be substituted, though flavor will vary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Fusilli Bolognese, Italian pasta recipe, beef Bolognese sauce, easy pasta dinner, classic Italian sauce
