AuthorFoodie Fan
Rating0

Fusilli Bolognese, was probably the first proper dish I cooked, when I was bored of beans on toast as a student. Over the years, I have enjoyed making this dish in many different ways and have a pretty solid recipe I stick too now, which I would like to share, since having cooked this for friends, have been told it's delicious.

ShareTweetSaveShare

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

Fusilli Bolgnese Sauce
 1 Large onion, peeled and chopped.
 2 Bell Peppers (1x red and 1x yellow), chopped.
 1 tbsp Olive oil.
 2 Oxo Beef Stock Cubes.
 2 pinches Salt/Pepper.
 500 g lean minced beef (5% fat).
 1 Handful of Mushrooms, washed and sliced.
 1 Generous sprinkle of hot chilli powder/chili flakes.
 400 g Napolina Chopped Tomatoes.
 500 g Pasta based cooking sauce (I usually buy Lloyd Grossman Tomato and Chilli or Dolmio Bolognese Smooth Tomato Pasta Sauce).
 1 dash Red wine - generous amount.
 1 Garlic clove, chopped (optional).
Toppings
 1 Grated cheese - generous amount.
 3 Fresh Basil leaves.
Pasta
 300 g Fusilli pasta

1

Now you've got all your ingredients, pour yourself a nice glass of red wine to enjoy whilst you cook.

2

The key to this dish is to TAKE YOUR TIME. Drizzle a small amount of olive oil into a pan on heat. Add the mince meat and slowly cook turning often, ensuring the meat cooks lightly all round. After just a few minutes, as you see the meat slowly turning a light brown, add the chopped onion, bell peppers and mushrooms. Allow to cook SLOWLY for maybe 10 minutes until you see the juices in the pan.

3

Now drain the juice and pour down the sink. Then place the pan back on a low heat, and add the chilli, oxo cubes, salt/pepper, red wine, chopped tomatoes, Dolmio sauce and garlic (if you are using it). The trick here is to add water. Because I cook this dish for at least an hour, I don't want the sauce to evaporate and leave a thick sauce consistency. I fill the glass jar I used for the tomato sauce half way with water, put the lid back on, shake and then pour the water with the left over tomato sauce into the pan. Now you've got all your ingredients cooking away and already starting to look yummy, boil some water, place in a pan ready for your pasta. The longer the Bolognese sauce cooks for, the more frequent you should stir it, and keep tasting and adding wine/chilli as desired. Start to cook the pasta and use the same spoon/spatula to "dirty" the pasta and give it a nice glow. Once the pasta has cooked, serve with grated cheese, fresh basil and any wine if you have any left 🙂

Spaghetti Bolognese

Start a 10 Minute timer.

Dish TypesCuisinesMain Ingredients,

Ingredients

Fusilli Bolgnese Sauce
 1 Large onion, peeled and chopped.
 2 Bell Peppers (1x red and 1x yellow), chopped.
 1 tbsp Olive oil.
 2 Oxo Beef Stock Cubes.
 2 pinches Salt/Pepper.
 500 g lean minced beef (5% fat).
 1 Handful of Mushrooms, washed and sliced.
 1 Generous sprinkle of hot chilli powder/chili flakes.
 400 g Napolina Chopped Tomatoes.
 500 g Pasta based cooking sauce (I usually buy Lloyd Grossman Tomato and Chilli or Dolmio Bolognese Smooth Tomato Pasta Sauce).
 1 dash Red wine - generous amount.
 1 Garlic clove, chopped (optional).
Toppings
 1 Grated cheese - generous amount.
 3 Fresh Basil leaves.
Pasta
 300 g Fusilli pasta

Directions

1

Now you've got all your ingredients, pour yourself a nice glass of red wine to enjoy whilst you cook.

2

The key to this dish is to TAKE YOUR TIME. Drizzle a small amount of olive oil into a pan on heat. Add the mince meat and slowly cook turning often, ensuring the meat cooks lightly all round. After just a few minutes, as you see the meat slowly turning a light brown, add the chopped onion, bell peppers and mushrooms. Allow to cook SLOWLY for maybe 10 minutes until you see the juices in the pan.

3

Now drain the juice and pour down the sink. Then place the pan back on a low heat, and add the chilli, oxo cubes, salt/pepper, red wine, chopped tomatoes, Dolmio sauce and garlic (if you are using it). The trick here is to add water. Because I cook this dish for at least an hour, I don't want the sauce to evaporate and leave a thick sauce consistency. I fill the glass jar I used for the tomato sauce half way with water, put the lid back on, shake and then pour the water with the left over tomato sauce into the pan. Now you've got all your ingredients cooking away and already starting to look yummy, boil some water, place in a pan ready for your pasta. The longer the Bolognese sauce cooks for, the more frequent you should stir it, and keep tasting and adding wine/chilli as desired. Start to cook the pasta and use the same spoon/spatula to "dirty" the pasta and give it a nice glow. Once the pasta has cooked, serve with grated cheese, fresh basil and any wine if you have any left 🙂

Fusilli Bolognese
Write Review