Fusilli Bolognese Recipe

Introduction

Fusilli Bolognese is a hearty and comforting Italian classic, featuring rich beef mince in a flavorful tomato sauce served over perfectly cooked spiral pasta. This dish is perfect for a satisfying weeknight meal that the whole family will love.

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
• 1/4 cup reserved pasta water
• Cracked black pepper, to serve
• Parmesan cheese, to serve
• Parsley, finely chopped, to serve

Instructions

1. Step 1: 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 pepper. Cook until the beef is browned, about 5 to 8 minutes, stirring frequently with a wooden spoon to break up any clumps.
2. Step 2: Add the tomato passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion, and dried Italian herbs. Stir well to combine all the ingredients.
3. Step 3: Reduce the heat to low, cover the pan with a lid if you like, and let the sauce simmer for 15 minutes, stirring occasionally.
4. Step 4: Meanwhile, bring a medium saucepan of water to a boil, adding a teaspoon of salt. Cook the fusilli according to the package instructions until al dente. Drain the pasta and reserve 1/4 cup of the pasta water.
5. Step 5: Add the cooked fusilli and reserved pasta water to the Bolognese sauce. Stir gently to combine everything well and allow the sauce to coat the pasta.
6. Step 6: Serve the fusilli Bolognese on plates, garnishing generously with grated Parmesan cheese, cracked black pepper, and finely chopped parsley.

Tips & Variations

• For a richer flavor, use a mix of beef and pork mince or add a splash of red wine to the sauce during simmering.
• Fresh garlic can be substituted with garlic powder in a pinch, adjusting quantity to taste.
• If you prefer a smoother sauce, blend the diced tomatoes before adding them.
• Try using other pasta shapes like penne or rigatoni if fusilli isn’t available.

Storage

Store 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 reserved pasta water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the Bolognese sauce a day ahead and refrigerate it. When ready to serve, reheat the sauce and cook the pasta fresh for best texture.

Is it possible to freeze Fusilli Bolognese?

Yes, the Bolognese sauce freezes well on its own. Freeze it in a sealed container for up to 3 months. For best results, cook the pasta fresh after thawing and reheating the sauce.

Fusilli Bolognese Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

A classic Italian pasta dish featuring hearty beef Bolognese sauce combined with perfectly cooked fusilli pasta. This recipe offers rich tomato flavors balanced with aromatic herbs and a hint of Worcestershire sauce, finished with parmesan and fresh parsley for a comforting, satisfying meal.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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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 (tomato puree)
• 400 grams (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tbsp dried onion
• 1 tsp dried Italian herbs

Pasta and Garnish

• 500 grams (16 oz) fusilli pasta
• 1/4 cup reserved pasta water
• Cracked black pepper (to taste)
• Parmesan cheese (freshly grated, for garnish)
• Parsley (finely chopped, for garnish)

Instructions

1. 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 until browned, stirring frequently with a wooden spoon to break up any clumps of meat. The mince should turn a medium brown color as it cooks.
2. 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 ingredients thoroughly.
3. Simmer: Reduce the heat to low, cover the pan with a lid (optional), and let the sauce gently simmer for 15 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
4. Cook fusilli: In a separate medium saucepan, bring water to a boil with a teaspoon of salt. Add the fusilli pasta and cook according to the package instructions until al dente. Drain the pasta and reserve 1/4 cup of the pasta water.
5. Combine: Add the cooked fusilli pasta and reserved pasta water to the Bolognese sauce in the large pan. Stir to combine evenly, allowing the pasta to absorb some of the sauce.
6. Serve and enjoy: Portion the fusilli Bolognese onto serving plates. Garnish with a liberal amount of freshly grated parmesan cheese, cracked black pepper, and finely chopped parsley. Serve immediately and enjoy the meal.

Notes

• Note 1: Use good quality fusilli or any preferred pasta shape that holds sauce well.
• Note 2: Reserving pasta water helps loosen the sauce and helps it adhere better to the pasta.
• You can optionally add vegetables like finely chopped carrots or celery during the sauce cooking step for added nutrition and flavor.
• For a richer flavor, allow the sauce to simmer longer or prepare a day ahead and reheat before serving.

Keywords: Fusilli Bolognese, Beef Bolognese, Italian Pasta, Easy Pasta Recipe, Classic Bolognese, Comfort Food