Fusilli Bolognese
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.
Servings: 4
Calories: 915kcal
Equipment
- 1 Sauté pan
- 1 Wooden spoon
- 1 Sauce pan
- 1 Colander
- 1 Heat proof jug
- 1 Hand held grater
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic or 2-3 cloves finely chopped
- 500 grams/16 oz beef mince
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- 700 grams/ 24.5 grams tomato passata
- 400 grams/14 oz diced tomatoes
- 2 tbs tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried onion
- 1 teaspoon dried Italian herbs
- 500 grams/16 oz fusilli Note 1
- ¼ cup reserved pasta water Note 2
Garnish (optional):
- cracked black pepper
- parmesan cheese
- parsley finely chopped
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. The mince will turn a medium brown colour as it cooks.
- 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 ¼ cup pasta water.
- Combine: add the cooked fusilli to the bolognese sauce as well as the ¼ 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
- Note 1 - Fusilli: rigatoni or penne pasta are good alternatives that can be used. As well as 'spiral' pasta.
- Note 2 - Reserved pasta water: this is the water that the pasta has cooked in. Before you drain the pasta, scoop some out with a heatproof jug or drain with a colander and jug underneath. It helps bind the sauce to the pasta.
Nutrition
Calories: 915kcal | Carbohydrates: 118g | Protein: 42g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 416mg | Potassium: 1724mg | Fiber: 9g | Sugar: 16g | Vitamin A: 1144IU | Vitamin C: 32mg | Calcium: 135mg | Iron: 9mg