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Fusilli bolognese with grated parmesan cheese on top.

The Best Fusilli Bolognese (Classic Meat Sauce)

Allie Hagerty
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Course, Pasta
Servings 4 servings

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!

Notes

Sear the meat properly: Use medium-high heat and avoid overcrowding to develop a deep, caramelized flavor.
Deglaze the pan: Use white wine to lift all the browned bits off the pan for maximum flavor.
Simmer low and slow: Let the sauce cook over medium-low heat to build depth and richness.
Season gradually: Add salt and black pepper in stages to perfectly balance the flavors.

Nutrition Facts

Calories: 687kcalCarbohydrates: 65gProtein: 24gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 77mgSodium: 521mgPotassium: 639mgFiber: 4gSugar: 6gVitamin A: 4000IUVitamin C: 6mgCalcium: 68mgIron: 3mg
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