Bolognese Sauce Over Fusilli Recipe

Name: Bolognese Sauce Over Fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 tablespoons butter unsalted; 1 cup onion small dice; 1 1/3 cups carrots small dice; 1 1/3 cups celery small dice; 1/2 pound ground beef; 1/2 pound ground pork; 1/2 pound ground sausage; salt to taste; ground pepper to taste; 1 1/2 cups milk; 1/4 teaspoon nutmeg; 1 3/4 cups white wine; 28 ounces diced tomatoes cans, with juices; 3 pounds pasta like fusilli or pappardelle; 2 tablespoons butter to toss with the pasta; Parmesan cheese freshly grated for topping

Servings: persons

2 tablespoons olive oil
6 tablespoons butter unsalted
1 cup onion small dice
1 1/3 cups carrots small dice
1 1/3 cups celery small dice
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground sausage
salt to taste
ground pepper to taste
1 1/2 cups milk
1/4 teaspoon nutmeg
1 3/4 cups white wine
28 ounces diced tomatoes cans, with juices
3 pounds pasta like fusilli or pappardelle
2 tablespoons butter to toss with the pasta
Parmesan cheese freshly grated for topping

1
Place the oil and butter in a large pot. Use enameled cast-iron or stainless steel. Heat over medium heat. Saute the onion until it is translucent, then add in the carrots and celery. Stir the vegetables for about 2 minutes.
2
Add the ground meat, a pinch of salt, and some freshly ground pepper. Brown the meat and break any clumps into small pieces.
3
Pour the milk into the pot and simmer, stirring often, until the liquid has cooked away completely, about 50 minutes. Stir in the nutmeg.
4
Add the wine and let it simmer, stirring occasionally, until it has evaporated, about 40 minutes.
5
Add in the tomatoes, stirring well to mix everything together. As soon as the sauce starts to boil, reduce the heat to a simmer. Let the sauce cook uncovered for at least 4 hours, giving it a stir every 20 minutes or so. By the end, there should be no liquid left.
6
Boil the pasta, drain, and toss with 2 tablespoons of butter. Serve 1/3 cup of bolognese sauce for approximately 4 ounces of pasta topped with freshly grated Parmigiano-Reggiano.

1984

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 tablespoons butter unsalted, 1 cup onion small dice, 1 1/3 cups carrots small dice, and more.

Yes, Bolognese Sauce Over Fusilli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bolognese Sauce Over Fusilli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions