Fusilli Bolognese

Fusilli Bolognese


  • 500 grams ground beef (lean)
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can sliced tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • 1 tbsp olive oil
  • 2 tsp fresh rosemary, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 750 grams uncooked fusilli
  • Parmesan cheese

In a large saucepan, heat up the olive oil over medium heat.
Saute the onion, garlic, carrots, and celery.
Cook for 3-4 minutes or until carrots are softened.
Add in the ground beef and turn up the stove.
Be sure to break up the meat that’s stuck together.
Add in rosemary, salt, and pepper. Cook until beef is no longer red.
Add tomato paste, canned tomatoes, and beef stock.
Bring to boil, stirring constantly.
Reduce heat and cook for another 30 minutes.
Cook the fusilli per package instructions and Drain well.
Serve the fusilli topped with bolognese sauce and some Parmesan cheese.

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