The Best Fusilli Bolognese (Classic Meat Sauce)
Ready to elevate your weeknight dinners? This Fusilli Bolognese is not your average weeknight dinner—it’s a show-stopping twist on classic ragù alla bolognese that clings to every curve of the fusilli pasta, making every bite a flavor-packed experience. With perfectly browned beef mince, a splash of white wine, and a touch of cream, this dish is hearty, comforting, and destined to be your new go-to recipe for cozy nights in!
This bolognese is traditional, the way I have enjoyed it during my three trips to Bologna, the foodie-capital of Italy! This is not the tomato sauce that Americans are used to. Instead, you are left with a delicate meat sauce that is flavorful and light. If you are looking for a good tomato sauce, try my San Marzano tomato sauce!
If you like this dish, you’ll love my white bolognese, gnocchi bolognese, tagliatelle al ragu, or pumpkin bolognese! I absolutely love Italian cuisine and promise all of these meat sauces will hit it out of the park for you. And if you love short ribs, try my braised short rib ragu!
Why You’ll Love This Recipe
- Rich and Flavorful: This is no basic pasta sauce—the layers of flavor from the ground beef, white wine, and slow-simmered tomato paste make it unforgettable.
- Perfect Pairing: The spiral grooves of fusilli pasta hold onto the creamy, meaty sauce for a bite that’s both hearty and satisfying.
- Simple Yet Special: Whether for a casual family dinner or a dinner party, this recipe is easy enough to whip up but impressive enough to wow your guests.
Ingredients
- Fusilli Pasta: Look for dried fusilli with deep grooves to soak up the sauce perfectly. Bronze-cut varieties are extra good for holding hearty sauces. If you like fusilli, try my fusilli alla vodka!
- Ground Beef (Beef Mince): Aim for 80/20 lean-to-fat ratio for tender, juicy meat. Higher fat content adds depth to the bolognese sauce as it cooks.
- Tomato Paste: Double-concentrated is best for a bold tomato flavor without adding too much liquid.
- White Wine: A dry option like Sauvignon Blanc brightens the sauce; save your sweet wines for dessert.
- Carrot, Celery, and Onion: The classic base for ragù alla bolognese—these veggies melt into the sauce for sweetness and depth.
- Bay Leaf: Infuses the sauce with an earthy, herbal aroma while it simmers. Remember to remove it before serving!
- Nutmeg: A pinch of nutmeg brings warmth and enhances the sweetness of the vegetables, adding depth without being overpowering.
- Heavy Cream: A small amount adds a luxurious creaminess to balance the acidity of the tomatoes.
- Fresh Basil: Adds a bright, herbal finish. Pro tip: tear the leaves gently instead of chopping to avoid bruising
- Parmigiano Reggiano (Parmesan Cheese): Opt for a block and grate it fresh; it’s miles better than pre-grated versions.
Substitutions
- Ground Turkey: Swap the ground beef for turkey for a leaner, lighter option.
- Vegetable Stock Cube: Use a veggie stock cube instead of beef for a vegetarian twist with lentils instead of meat.
Additions
- Bell Peppers: Dice them finely and add them with the onions for an extra veggie boost and a touch of sweetness.
- Chili Flakes: Add a pinch while the bolognese sauce cooks for a little heat that cuts through the richness.
Step by Step Instructions
Sauté the Base:
In a heavy-bottomed pan or Dutch oven, heat olive oil and butter over medium heat. Stir in the onion, cover, and cook for 5-10 minutes, stirring occasionally, until the onion turns translucent.
Add Vegetables:
Add celery and carrot, cover, and cook for another 5-10 minutes until the vegetables are soft and lightly browned. Stir in the garlic and cook for 1 minute.
Cook the Beef:
Add ground beef, breaking it into small pieces with a wooden spoon. Increase heat to medium-high and cook for about 10 minutes until the meat is browned and no longer red.
Build the Sauce:
Stir in the tomato paste, cooking until its color deepens to a rich, brick red (about 1 minute). Add the bay leaf and nutmeg, then pour in the wine and water.
Season with salt and pepper, reduce heat to low, cover, and simmer for 1½ hours. Add ½ cup water if the sauce becomes too dry during cooking.
Finish the Sauce:
Remove the bay leaf and stir in the heavy cream just before serving for a velvety finish. Adjust seasoning as needed.
Cook the Fusilli:
Boil 1 pound of fusilli in salted water until al dente (according to package instructions). Drain and toss with the Bolognese sauce.
Serve:
Top with freshly grated Parmigiano Reggiano and enjoy your hearty, comforting Fusilli Bolognese!
Tips and Notes
- Sear the Meat Properly: Use medium-high heat when browning the beef mince. Don’t overcrowd the pan; it helps develop a deep, caramelized flavor.
- Deglaze the Pan: After cooking the meat, add the white wine and scrape the bottom of the pan with a wooden spoon to incorporate all those flavorful browned bits.
- Simmer Low and Slow: Keep it at medium-low heat and let the flavors meld over time. The longer it simmers, the better your sauce will be.
- Season Gradually: Season with salt and black pepper in stages as you cook to avoid over-salting at the end.
Serving Suggestions
- Wine Pairing: Pair this Fusilli Bolognese with a crisp Pinot Grigio for a bright, refreshing contrast, or a bold Chianti Classico to complement the rich, savory flavors of the sauce.
- Classic Comfort: Toss your al dente pasta with the sauce so everything is coated evenly, then sprinkle with freshly grated parmesan cheese and torn fresh basil.
- Crusty Bread Sidekick: Serve with warm, crusty bread to mop up every bit of the flavorful bolognese sauce.
Storage and Reheating Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or stock to loosen the sauce.
- Freeze: The sauce (without the pasta) freezes beautifully! Transfer to a glass jar or freezer-safe bag and freeze for up to 3 months.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Fusilli Bolognese (Classic Meat Sauce)
Equipment
- Large pot
- Dutch oven or heavy-bottomed pan
- wooden spoon
- Sharp knife
- cutting board
- Measuring Cups and Spoons
- Cheese grater
Ingredients
- 1 pound fusilli pasta
- 16 ounces ground beef 80/20 lean-to-fat
- 1 cup finely diced celery
- 1 cup finely diced carrot
- 1.5 cups finely diced yellow onion
- 3 cloves garlic crushed
- 3.5 tablespoons olive oil
- 3.5 tablespoons unsalted butter
- 2 tablespoons double-concentrated tomato paste
- 1 bay leaf
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup dry white wine Pinot Grigio
- 1 cup water scant – just under 1 cup
- 2 tablespoons heavy cream
- Fresh basil for garnish
- Freshly grated Parmigiano Reggiano
Instructions
Sauté the Base:
- In a Dutch oven or heavy-bottomed pan, heat 3.5 tablespoons olive oil and 3.5 tablespoons unsalted butter over medium heat.
- Add 1.5 cups finely diced yellow onion, stir, cover, and cook for 5-10 minutes until translucent.
Cook the Vegetables:
- Stir in 1 cup finely diced celery and 1 cup finely diced carrot. Cover and cook for another 5-10 minutes until softened and slightly browned.
- Add 3 crushed garlic cloves and cook for 1 minute.
Brown the Ground Beef:
- Add 16 ounces ground beef, breaking it up with a wooden spoon. Increase to medium-high heat and cook for 10 minutes, until the beef is browned and no longer red.
Build the Sauce:
- Stir in 2 tablespoons double-concentrated tomato paste and cook for 1 minute until the color deepens. Add 1 bay leaf, 1/4 teaspoon ground nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Deglaze and Simmer:
- Pour in 1 cup dry white wine and 1 cup water. Stir to combine, scraping up any browned bits with the wooden spoon.
- Reduce the heat to low, cover, and simmer for 1½ hours. If the sauce thickens too much, add a little water as needed.
Finish the Sauce:
- Remove the bay leaf, stir in 2 tablespoons heavy cream, and adjust seasoning if needed.
Cook the Fusilli:
- In a large pot of salted water, cook 1 pound fusilli pasta until al dente according to package instructions. Drain and toss with the Bolognese sauce.
- Serve:
- Top with freshly grated Parmigiano Reggiano and torn fresh basil. Enjoy!
Made this for dinner tonight. Can’t wait for the leftovers!