Creamy Fusilli Bolognese Recipe

Take-out food gets old quickly, but we didn’t have much choice. To keep my kids as healthy as possible, I had to get cooking as soon as possible. I pushed to get the kitchen up and running first; however, after much discussion with the fam, we decided to indulge in one last delicious meal before we called it quits for a while. A close friend was invited for dinner, and I got busy making the second meal in our new kitchen: fusilli Bolognese.

We chose a bottle of Opus One we’d been saving to serve alongside our fusilli Bolognese. It was the perfect opportunity to pull the cork on a special bottle of wine and celebrate our new beginnings.

Creamy Fusilli Bolognese Recipe

Gretel Shaw

I love making this fusilli Bolognese recipe. The past brings in a unique texture that you kids will especially love.

5 from 1 vote

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Prep Time 15 mins

Cook Time 1 hr 27 mins

Total Time 1 hr 42 mins

Course Main Course

Cuisine Italian

Servings 6 people

Calories 981 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ½ pound fusilli pasta
• 1 pound ground veal (minced veal)
• 1 pound ground pork (minced pork)
•  
  4 ounces pancetta - finely chopped
• 2 cloves garlic
• 1 medium carrots
• 1 stalk celery
• 1 large yellow onion
• 1¼ cup white wine
• 1¼ cups milk
• 4 ½ ounces tomato paste
• 1 small Parmesan cheese
• 4 sprigs thyme
• 1 tablespoon kosher salt
• 3 tablespoons butter
• 3 tablespoons olive oil - extra virgin

Instructions

 

• Dice your carrot very small.
• Dice the celery very small. The stalks I found in the market were very thin, so I diced two stalks.
• Peel and dice your onion.
• Slice your garlic cloves paper-thin.
• Turn the burner to medium and add the butter and extra virgin olive oil to the pan. Melt them together. Saute the diced onion, celery, and carrots until softened.
• Add the minced garlic and tomato paste. Heat until fragrant.
• Add the meat and brown.
• Pour in the milk and white wine. Mix well.
• Toss in the thyme, salt, and Parmesan rind. Mix well.
• Simmer for 1 1/2 hours.
• Cook the pasta of your choice in salted water (like the ocean) until it’s less than al dente. Remove the pasta and add it to the sauce. Cook until al dente.
• Sprinkle with a generous portion of aged grated Parmesan. Buon appetito!

Nutrition

Calories: 981kcalCarbohydrates: 97gProtein: 48gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 136mgSodium: 1613mgPotassium: 1178mgFiber: 5gSugar: 11gVitamin A: 2193IUVitamin C: 9mgCalcium: 149mgIron: 4mg

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