Fusilli Bolognese Recipe
Introduction
Fusilli Bolognese is a hearty and comforting Italian classic that combines rich meat sauce with perfectly cooked spiral pasta. Ready in just 25 minutes, it’s an easy meal that the whole family will enjoy any night of the week.
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, to serve
- Parsley, finely chopped, to garnish
Instructions
- Step 1: Heat 1 ½ tablespoons of olive oil in a large heavy-based pan over high heat. Add minced garlic, beef mince, salt, and pepper. Cook for 5 to 8 minutes, stirring frequently with a wooden spoon to break up any clumps. The mince should turn a medium brown color.
- Step 2: Add tomato passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion, and dried Italian herbs to the pan. Stir well to combine all ingredients.
- Step 3: Reduce the heat to low and cover the pan with a lid (optional). Let the sauce simmer for 15 minutes, stirring occasionally to prevent sticking.
- Step 4: Meanwhile, bring a medium saucepan of salted water to a boil. Cook the fusilli pasta according to package instructions until al dente. Drain, reserving 1/4 cup of the pasta water.
- Step 5: Add the cooked fusilli and reserved pasta water to the bolognese sauce. Stir thoroughly to combine and let it cook together for a minute to blend the flavors.
- Step 6: Serve the fusilli bolognese on plates. Garnish generously with freshly grated Parmesan, cracked black pepper, and finely chopped parsley. Enjoy immediately.
Tips & Variations
- For a richer flavor, substitute half the beef mince with pork mince or add a splash of red wine to the sauce during simmering.
- If you prefer a smoother sauce, blend the diced tomatoes before adding them.
- You can swap fusilli for other pasta shapes like penne or rigatoni.
- Adding a pinch of chili flakes brings a subtle heat to the dish.
Storage
Store leftover fusilli bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or reserved pasta water to loosen the sauce as 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 make this dish vegetarian?
Yes, substitute the beef mince with cooked lentils, finely chopped mushrooms, or a plant-based mince alternative. Adjust seasonings to taste.
Why do I need to reserve pasta water?
Reserved pasta water contains starch that helps bind the sauce and pasta together, making the final dish silky and better coated.
PrintFusilli Bolognese Recipe
A classic Italian Fusilli Bolognese recipe featuring a rich beef mince tomato sauce combined with perfectly cooked fusilli pasta. This comforting dish is easy to prepare in just 25 minutes, making it a delicious weeknight dinner option packed with flavor from garlic, Italian herbs, and a touch of Worcestershire sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sauce and Meat
- 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
Pasta
- 500 grams/16 oz fusilli pasta
- 1/4 cup reserved pasta water
To Serve
- Cracked black pepper
- Parmesan cheese, freshly grated
- Fresh 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 continuously with a wooden spoon to break up the meat and achieve an even medium brown color.
- Add the sauce: Pour in the tomato passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion, and dried Italian herbs. Stir well to combine all the ingredients thoroughly.
- Simmer: Reduce the 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 help flavors meld.
- Cook fusilli: Meanwhile, bring a medium saucepan of water to a boil with a teaspoon of salt. Cook the fusilli according to package instructions until al dente. Drain the pasta and reserve 1/4 cup of the pasta cooking water.
- Combine: Add the cooked fusilli to the simmering bolognese sauce along with the reserved pasta water. Stir everything together to coat the pasta evenly with the sauce.
- Serve and enjoy: Spoon the fusilli bolognese onto plates. Garnish generously with freshly grated Parmesan cheese, cracked black pepper, and finely chopped parsley for added flavor and presentation.
Notes
- Use good quality minced beef for the best flavor.
- Reserving some pasta water helps loosen the sauce and helps it adhere to the pasta better.
- For a richer flavor, you can add a splash of red wine when adding the sauce ingredients (optional).
- You can substitute fusilli with other short pasta shapes like penne or rigatoni.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
Keywords: Fusilli Bolognese, Italian pasta recipe, beef bolognese, quick dinner, fusilli pasta, classic bolognese sauce, easy Italian food
