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Fusilli with Meat Sauce: A Hearty Classic for Comforting Meals

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There’s nothing quite like a bowl of fusilli smothered in a rich, savory meat sauce. Perfect for busy weeknights or cozy weekend dinners, this classic Italian-inspired dish brings comfort and flavor to the table with ease. Its twisty pasta shape holds onto the hearty sauce, ensuring every bite is deliciously satisfying.

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 pound ground beef (or a mix of beef and pork)

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon crushed red pepper flakes (optional)

  • 2 tablespoons tomato paste

  • 1 can (28 ounces) crushed tomatoes

  • 1 teaspoon sugar

  • 1 bay leaf

  • ½ cup red wine (optional)

  • 1 pound fusilli pasta

  • Salt for pasta water

  • Fresh parsley or basil for garnish

  • Freshly grated Parmesan cheese for serving

Instructions

  • Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5-7 minutes.

  • Stir in minced garlic and cook for another minute until fragrant.

  • Add ground meat, breaking it apart with a wooden spoon. Season with salt, pepper, oregano, basil, and red pepper flakes. Cook until browned and no longer pink, about 8-10 minutes.

  • Stir in tomato paste and cook for 2 minutes.

  • Add crushed tomatoes, sugar, bay leaf, and red wine. Stir to combine and bring to a simmer.

  • Reduce heat to low and simmer uncovered for at least 30 minutes, stirring occasionally.

  • Meanwhile, bring a large pot of salted water to a boil. Cook fusilli according to package instructions until al dente. Drain and set aside.

  • Remove the bay leaf from the sauce and adjust seasoning to taste.

  • Toss the cooked pasta with the meat sauce until well coated.

  • Serve hot, garnished with fresh herbs and Parmesan cheese.

Notes

  • For a richer flavor, use a combination of beef and pork.

  • Substitute beef broth for red wine if desired.

  • This sauce can be made ahead and tastes even better the next day.

  • Freeze leftovers for up to 3 months.

Find it online: https://cookingworthy.com/fusilli-with-meat-sauce-a-hearty-classic-for-comforting-meals/