Fusilli Bolognese Recipe

Introduction

Fusilli Bolognese is a hearty and flavorful Italian classic that’s perfect for a satisfying weeknight dinner. This dish combines tender fusilli pasta with a rich, savory beef and tomato sauce that comes together quickly and easily.

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 serve
• Parmesan cheese, freshly grated, 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 garlic, beef mince, salt, and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until browned and cooked through, about 5 to 8 minutes.
2. Step 2: Pour in the tomato passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion, and dried Italian herbs. Stir well to combine all ingredients.
3. Step 3: Reduce the heat to low, cover the pan with a lid (optional), and simmer the sauce for 15 minutes, stirring occasionally to prevent sticking.
4. Step 4: Meanwhile, bring a medium-sized saucepan of salted water to a boil. Cook the fusilli according to package instructions until al dente. Drain, reserving 1/4 cup of the pasta cooking water.
5. Step 5: Add the cooked fusilli and the reserved pasta water to the Bolognese sauce. Stir thoroughly to coat the pasta evenly.
6. Step 6: Serve the fusilli Bolognese hot, garnished generously with freshly grated Parmesan cheese, cracked black pepper, and finely chopped parsley.

Tips & Variations

• For extra depth, add a splash of red wine when cooking the beef before adding the tomato sauce.
• Use ground turkey or chicken instead of beef for a lighter version.
• Add finely chopped carrots and celery to the sauce for added texture and nutrition.
• If you prefer a creamier sauce, stir in a little cream or milk near the end of cooking.

Storage

Store leftover Fusilli Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water if the sauce has thickened too much. This dish also freezes well 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 use other types of pasta for Bolognese?

Yes, Bolognese pairs well with many pasta shapes. Tagliatelle, pappardelle, or penne are all great alternatives if you don’t have fusilli on hand.

How can I make this dish vegetarian?

Replace the beef mince with finely chopped mushrooms, lentils, or plant-based mince substitutes. Adjust cooking time as needed and season well to mimic the savory flavor.

Fusilli Bolognese Recipe

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★★★★★

4.9 from 137 reviews

A classic Italian Fusilli Bolognese recipe featuring a rich, savory beef mince tomato sauce served over perfectly cooked fusilli pasta. This hearty meal is quick to prepare and perfect for a comforting family dinner.

• Author: Elias
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Sauce 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

Pasta Ingredients

• 500 grams/16 oz fusilli
• 1/4 cup reserved pasta water

For Garnish

• Cracked black pepper
• Parmesan cheese
• Parsley (finely chopped)

Instructions

1. Cook the beef mince: Heat 1 ½ tablespoons of olive oil in a large heavy-based pan over high heat. Add minced garlic, beef mince, salt, and cracked black pepper. Cook for 5 to 8 minutes, stirring with a wooden spoon to break up clumps, until the mince is browned to a medium brown color.
2. Add the sauce: Pour in the tomato passata, diced tomatoes, tomato paste, Worcestershire sauce, dried onion, and dried Italian herbs. Stir thoroughly to combine all ingredients evenly.
3. Simmer: Reduce the heat to low and optionally cover the pan with a lid. Let the sauce simmer gently for 15 minutes, stirring occasionally to prevent sticking and to develop flavors.
4. Cook fusilli: In a medium-sized saucepan, bring water to a boil with a teaspoon of salt. Add fusilli pasta and cook according to the packet instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water.
5. Combine: Add the drained fusilli to the simmered bolognese sauce along with the reserved pasta water. Stir well to coat the pasta evenly with the sauce and allow the mixture to meld together.
6. Serve and enjoy: Divide the fusilli bolognese among serving plates. Garnish generously with freshly grated Parmesan cheese, cracked black pepper, and finely chopped parsley before serving.

Notes

• Note 1: Using fusilli pasta allows the sauce to cling well, enhancing each bite.
• Note 2: Reserving pasta water helps loosen the sauce and improves its consistency when mixing.
• You may optionally cover the sauce while simmering to help flavors meld, but it’s not essential.
• Adjust seasoning with salt and pepper to taste before serving.

Keywords: Fusilli Bolognese, Italian pasta, beef mince sauce, quick dinner, classic pasta dish