Want a quick and easy pasta recipe that’s a guaranteed crowdpleaser? Then you need my easy peasy Fusilli Bolognese recipe! This super simple bolognese only uses 5 ingredients and takes less than 20 minutes… plus fusilli is so much less messy to eat than spaghetti 😂🤣
My easiest ever bolognese!
I am a huge bolognese fan, and this Fusilli Bolognese is my easiest ever bolognese! This recipe only uses 5 ingredients and takes less than 20 minutes… but yet produces a result that tastes like you’ve spent much longer on it!
Why fusilli?
Of course, in the UK it’s much more traditional to serve bolognese sauce with spaghetti, but bolognese sauce goes well with lots of different pasta shapes – especially fusilli!
Fusilli is one of my favourite pasta shapes – it’s easier to cook than spaghetti, and it’s easier to eat… and it’s so much less messy than spaghetti! 😂🤣
(In fact, I secretly prefer fusilli Bolognese to the classic spaghetti Bolognese.)
Bolognese under 500 calories – yes it’s possible!
The other thing I love about this easy peasy bolognese recipe is comes in at under 500 calories – and packs a whopping 38g of protein. Perfect if you’re looking for a low calorie and/or high protein dinner that’s also quick and easy to make, and tastes great.
(NOTE: The pasta + bolognese sauce comes to 485 calories, not including cheese. Nutrition information is approximate and meant as a guideline only.)
How to make Fusilli Bolognese
Fusilli Bolognese is so quick and easy to make!
All you need to do is cook and drain the fusilli. Meanwhile, brown the beef mince. Then add the chopped tomatoes, tomato puree, water and beef stock cube. Bring to the boil, then turn the heat down and simmer for 10 minutes.
Divide the fusilli between 4 plates (or bowls), top with the bolognese sauce and sprinkle over the grated cheese. Easy peasy!
(Full recipe given in the recipe card below.)
What to serve with fusilli bolognese
This Fusilli Bolognese is a complete meal in its own right, but if you want to make this go further (or you are feeling extra hungry!), add garlic bread and/or a green side salad.
What to drink with bolognese
Bolognese goes brilliantly with simple, uncomplicated Italian reds, such as Chianti or Montepulciano d’Abruzzo. It also works well with Sangiovese-based reds from other parts of the world, such as California or Australia. (Sangiovese is the main grape variety in Chianti.)
Make it your own
This recipe is very flexible, so feel free to adapt it to suit your tastes! Here are a few ideas:
- Use turkey, lamb or pork mince instead of beef mince
- Add onions and/or garlic for extra flavour
- Add veggies, such as diced carrots, peppers, courgettes or mushrooms
- Add a splash of red wine, soy sauce or Worcestershire sauce
- Add herbs, such as oregano or basil
- Add a bit of heat by adding dried chilli flakes
- Use passata instead of the chopped tinned tomatoes
- Make this go further by adding in a tin of lentils
(Did you adapt this recipe? I’d love to hear about it! Let us know in the comment section below.)
Can you reheat leftover bolognese?
The bolognese sauce reheats brilliantly. Put any leftover sauce in a lidded container and place in the fridge, where it will keep for up to 3 days.
To reheat, tip into a saucepan with a splash of water and cook until piping hot all the way through. Alternatively, you can reheat the sauce in the microwave.
You can reheat the fusilli pasta too, but it won’t be as nice as freshly fusilli.
If you think you might need to reheat the whole dish, I recommend you stir the sauce into the pasta before refrigerating. (This stops the pasta sticking to itself.)
If you are reheating both the pasta and the sauce together, I recommend you do this in the oven – like a pasta bake. Preheat your oven to 180C (160C fan / gas mark 4 / 350F). Place the pasta/sauce in an ovenproof dish and top with some cheese. Bake for 15 minutes or until piping hot all the way through.
Can you freeze bolognese?
Bolognese sauce freezes very well. In fact, it’s the perfect sort of recipe for filling the freezer. I recommend you make a double quantity of the sauce and serve half immediately and put the remaining half in the freezer for an even easier meal in the future.
Put the sauce in a lidded container and place in the freezer, where it will keep for up to 1 month. Defrost overnight and reheat as above.
I do not recommend freezing the fusilli pasta, however, as freezing pasta affects the texture. Pasta is much nicer made fresh!
If you like this recipe…
…you might also like:
Fusilli Bolognese
Ingredients
- 300 g fusilli
- 500 g lean beef mince
- 400 g tin chopped tomatoes (Ideally one of the better quality brands, like Cirio or Napolina)
- 1 tablespoon tomato puree
- 1 beef stock cube (I use Kallo organic beef stock cubes)
- Grated parmesan or cheddar to serve
Instructions
- Cook the fusilli according to packet instructions / your own preferences. Drain when cooked.
- Meanwhile, place a large non-stick frying pan over a high heat for 1 minute. Add the beef mince, break up with a spatula and fry for 4 minutes, or until nicely browned, stirring regularly.
- Add the chopped tomatoes and tomato puree, and crumble in the stock cube. Add about 100ml water (about 1/4 of the now-empty chopped tomatoes tin – you can use this water to get the last bits of chopped tomatoes out of the tin!) Stir everything together and bring to the boil. Turn the heat down to medium and simmer for 10 minutes.
- Divide the fusilli between 4 plates, top with the bolognese sauce and sprinkle over the grated cheese. Alternatively, serve the cheese in a bowl on the table for everyone to help themselves.
Notes
- Suitable for freezing. (Bolognese sauce only.)
- Nutrition information is approximate and meant as a guideline only.
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