Fusilli Bolognese is one of those classic comfort foods that always hits the spot. There’s something incredibly satisfying about a hearty bowl of pasta topped with rich, meaty sauce that has simmered to perfection. Plus, it’s so quick and easy to make, making it perfect for a weeknight dinner.
Whenever I make Fusilli Bolognese, I love how the curly pasta holds onto the sauce, ensuring every bite is flavorful. The secret lies in letting the Bolognese sauce simmer, allowing all the flavors to meld together. It’s about using simple ingredients like tomatoes, beef mince, and a blend of seasonings to create a meal that’s both filling and delicious.
What really makes this dish stand out is its versatility. You can tweak the recipe to match your taste, whether adding a pinch of nutmeg or a dash of red pepper flakes for some heat. This recipe is perfect for anyone craving a satisfying pasta dish that delivers on taste and comfort.
Fusilli Bolognese Recipe
Ingredients
- 1 large onion, peeled and chopped
- 2 bell peppers (1 red and 1 yellow), chopped
- 1 tbsp olive oil
- 2 Oxo beef stock cubes
- 2 pinches salt and pepper
- 500 g lean minced beef (5% fat)
- 1 handful of mushrooms, washed and sliced
- 1 generous sprinkle of hot chili powder or chili flakes
- 400 g Napolina chopped tomatoes
- 500 g pasta-based cooking sauce (e.g., Lloyd Grossman Tomato and Chili or Dolmio Bolognese Smooth Tomato Pasta Sauce)
- 1 dash red wine – generous amount
- 1 garlic clove, chopped (optional)
Toppings
- Grated cheese – generous amount
- 3 fresh basil leaves
Pasta
- 300 g fusilli pasta
Instructions
- Preparation: Pour yourself a nice glass of red wine to enjoy while you cook.
- Cooking the Meat and Vegetables: The key to this dish is to take your time. Drizzle a small amount of olive oil into a pan over medium heat. Add the minced beef and cook slowly, turning often to ensure it browns evenly. After a few minutes, when the meat starts to turn light brown, add the chopped onion, bell peppers, and mushrooms. Cook slowly for about 10 minutes until the juices start to form in the pan.
- Preparing the Sauce: Drain the excess juice and discard it. Return the pan to low heat and add the chili powder, Oxo cubes, salt, pepper, red wine, chopped tomatoes, pasta sauce, and garlic (if using). To prevent the sauce from becoming too thick, fill the glass jar used for the tomato sauce halfway with water, shake, and pour the water into the pan.While the sauce simmers, boil water in another pan for the pasta. The longer the Bolognese sauce cooks, the more frequently you should stir it. Taste and adjust the seasoning with additional wine or chili as desired.
- Cooking the Pasta: Cook the fusilli pasta according to the package instructions. Use the same spoon or spatula you used for the sauce to stir the pasta, giving it a nice flavor.
- Serving: Once the pasta is cooked, serve it topped with a generous amount of grated cheese and fresh basil leaves. Enjoy with any remaining red wine.
Fusilli pasta: The basics
Cooking fusilli pasta is straightforward once you know the key basics. It’s about selecting the right type and boiling it perfectly for a delicious meal.
Choosing the right type
When picking fusilli, look for high-quality pasta made from durum wheat. This type holds its shape and texture well when cooked. Some brands offer whole wheat or gluten-free options, so consider any dietary preferences or needs.
Fresh or dried fusilli can be used, but they have different cooking times. Fresh fusilli cooks faster but has a shorter shelf life.
Dried fusilli is convenient and can be stored in your pantry for months. I recommend keeping a few packs on hand for quick meals.
Boiling to perfection
To cook fusilli properly, you need a large pot, filled with plenty of water. Use about 4-6 quarts of water per pound of pasta. This ensures the pasta has enough room to cook evenly.
Salt your water generously, like sea water. This adds flavor to the pasta itself. Bring the water to a rolling boil before adding the fusilli.
Cook until the pasta is al dente, usually 8-12 minutes for dried fusilli. Fresh fusilli will take a shorter time, around 4-6 minutes. Stir occasionally to prevent sticking.
Once cooked, drain the pasta but do not rinse. Rinsing removes the starch that helps the sauce cling to the pasta. Save a little of the pasta water. It can be used to adjust the consistency of your sauce.
The bolognese sauce
Creating a rich and flavorful Bolognese sauce involves carefully sourcing fresh ingredients and taking the time to build and simmer your sauce. Using the best possible ingredients will enhance the taste and texture of your dish.
Sourcing your ingredients
I always start with fresh, high-quality ingredients. Olive oil is essential for sautéing and adds depth to the sauce. You’ll need finely chopped onion, carrots, and celery – these veggies form the soffritto, a key flavor base. Don’t forget minced garlic for a robust aroma.
For the meat, I prefer a mix of ground beef and pork to add richness. Tomatoes in various forms are crucial: you’ll need tomato paste, passata, and crushed tomatoes. Finally, a good red wine, beef stock, and a selection of dried herbs like oregano and basil are essential.
Building the foundation
First, I heat a bit of olive oil in a large pan over medium heat. Once hot, I add the chopped onion, carrots, and celery, cooking until soft and golden. This step is crucial for developing a rich base. Then I stir in the minced garlic until fragrant.
Next, I add the mixed ground beef and pork, breaking it up as it browns. Once the meat is no longer pink, I stir in tomato paste, enhancing the dish’s complexity. For added depth, I pour in a splash of red wine, letting it reduce.
Simmering your sauce
After building the base, I add crushed tomatoes, passata, and a bit of beef stock. I also add dried oregano and basil for a burst of flavor. I bring it to a gentle boil, then lower the heat to let it simmer.
It’s best to let the sauce simmer for at least 15 minutes, allowing the flavors to meld. I stir occasionally to prevent sticking and ensure even cooking. The result should be a thick, hearty sauce ready to be served over cooked Fusilli pasta, maybe with a sprinkle of Parmesan cheese on top.
Combining and serving
When combining Fusilli Bolognese, balancing the flavors is key, using garnishes to enhance both taste and presentation. Here, we’ll look at mixing the pasta and sauce, followed by tips on garnishing.
The perfect mix
First, cook the fusilli pasta until al dente. It should be firm to the bite, not overcooked, to hold the sauce well.
Drain the pasta, but keep some of the pasta water. The starchy water helps bind the sauce and pasta together.
In a large skillet, heat the Bolognese sauce over medium heat until warm. Add the drained fusilli to the skillet and toss it to coat the pasta evenly with the rich, meaty sauce.
If the mixture seems too thick, add a few tablespoons of reserved pasta water until you get the desired consistency. Stir well to ensure every bit of pasta is covered.
Garnishing for flavor and aesthetics
Garnishes add a burst of flavor and make the dish look inviting. I love using freshly grated parmesan cheese as it melts perfectly over the hot pasta, adding a nutty, salty flavor.
Sprinkle grated parmesan cheese generously on top of the pasta. To add some color and a fresh taste, scatter a few fresh basil leaves over the dish. The bright green basil not only looks pretty but also adds a nice aroma.
For an extra touch, you can drizzle a bit of olive oil or add a dash of cracked black pepper. These simple steps turn a homemade dish into something that feels special.
Enjoy your Fusilli Bolognese with these small but impactful tips, making your meal both tasty and visually appealing.
Storing and reheating tips
To keep your Fusilli Bolognese delicious, it’s important to store and reheat it correctly. Doing so ensures that the flavors stay rich and the pasta remains tasty.
Preservation best practices
When storing leftover Fusilli Bolognese, I always use airtight containers. This helps keep the sauce fresh and prevents it from drying out.
First, let the bolognese sauce cool down to room temperature. Once cooled, transfer it to the airtight container. You can keep it in the refrigerator for up to 3 days. If you need to store it longer, freezing is a good option. In the freezer, it can last up to 3 months.
When freezing, I recommend dividing the sauce into smaller portions. This way, you can thaw only what you need.
Reheating without losing quality
Reheating Fusilli Bolognese is all about maintaining its rich flavor and texture. For the sauce, I suggest using the stovetop method. Place the sauce in a pan over medium-low heat. Stir occasionally until it starts to bubble, then reduce to low and let it simmer.
If the sauce looks too thick, add a little water or broth. This will help bring it back to its original consistency.
For the pasta, boiling a pot of water with a hint of salt works best. Once it’s boiling, remove it from the heat and add the leftover pasta. Close the lid and let it sit for a minute or two. Drain the pasta and mix it with the reheated sauce.
Following these steps, you can enjoy your Fusilli Bolognese as if it was freshly made!