Fusilli with Bolognese Sauce
2 servings
20 minutes
Fusilli with Bolognese sauce is a classic Italian dish that embodies the rich flavors and traditions of Mediterranean cuisine. Bolognese, invented in Bologna, was originally made with a thick meat sauce and served with tagliatelle, but over time fusilli became an excellent alternative due to its spiral shape that holds the flavorful sauce. In this recipe, juicy beef ragù is enriched with pelati tomatoes and chili sauce, creating a balance of spiciness and sweetness. Cherry tomatoes add a fresh tanginess while basil brings aromatic nobility. This dish is perfect for a cozy family dinner or a festive feast, and its rich flavor pairs wonderfully with a glass of red wine. Cook with love and enjoy the aromas of true Italy!
1
Heat oil in a pan.
2
Place the minced meat and fry on high heat for 2-3 minutes.
- Ground beef: 200 g
3
Mix water and broth in a pot. Place on high heat.
- Water: 1 l
- Beef stock: 100 ml
4
Mix the minced meat and reduce the heat.
5
Bring the broth to a boil and add salt. Reduce the heat.
- Sea salt: to taste
6
Add pasta to the broth and cook until al dente.
- Fusilli: 250 g
7
Add pelati to the minced meat.
- Pelati (whole peeled tomatoes): 250 g
8
Add chili sauce. Mix.
- Chili sauce: 1 tablespoon
9
Cut the cherry in half.
- Cherry tomatoes: 6 pieces
10
Add cherries to the sauce. Simmer, stirring, for about 5-7 minutes.
- Cherry tomatoes: 6 pieces
11
Salt the sauce.
- Sea salt: to taste
12
Drain the water from the cooked pasta.
13
Add sauce. Mix.
- Pelati (whole peeled tomatoes): 250 g
14
Place on a plate, add basil, and serve.
- Basil: to taste