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
Scale
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
