Fusilli Pasta with Ground Sausage Bolognese Sauce
Cozy up with a bowl of hearty Fusilli Pasta with Ground Sausage Bolognese Sauce, a comforting Italian-inspired dish that’s bursting with rich, savory flavors. This recipe features tender corkscrew-shaped fusilli pasta, perfect for holding onto the robust and meaty Bolognese sauce made with ground Italian sausage. A medley of sautéed aromatics, including onion, carrot, celery, and garlic, forms the base of the sauce, which is deepened with notes of red wine, tomato paste, and a fragrant blend of oregano and basil. Slowly simmered for maximum flavor, the sauce wraps each twist of pasta in a blanket of hearty goodness. Finished with a sprinkle of freshly grated Parmesan cheese and parsley, this restaurant-worthy dish is ideal for a family dinner or an elegant meal to impress guests. Simple yet indulgent, it’s the ultimate comfort food that’s easy to make and impossible to resist.
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 500 grams ground Italian sausage
- 2 tablespoons olive oil
- 1 medium yellow onion
- 1 medium carrot
- 1 medium celery stalk
- 3 cloves garlic cloves
- 2 tablespoons tomato paste
- 800 grams crushed tomatoes
- 250 milliliters chicken or beef stock
- 125 milliliters dry red wine
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to boil and cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, finely dice the yellow onion, carrot, and celery. Mince the garlic cloves.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened.
Add the minced garlic to the pan and cook for 1 minute, stirring frequently to avoid burning.
Push the vegetables to one side of the skillet and add the ground Italian sausage to the other side. Break up the sausage with a wooden spoon and cook until browned, about 6-8 minutes.
Stir the cooked vegetables and sausage together, then add the tomato paste. Cook for 2 minutes to allow the paste to caramelize.
Pour in the dry red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the wine has reduced slightly.
Add the crushed tomatoes, chicken or beef stock, bay leaf, dried oregano, dried basil, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover, and let the sauce simmer gently for 30 minutes, stirring occasionally to prevent sticking. Remove the bay leaf before serving.
Toss the cooked fusilli pasta into the sauce, mixing thoroughly to coat the pasta in the Bolognese sauce.
Serve immediately, topped with grated Parmesan cheese and freshly chopped parsley for garnish.
Nutrition Facts
Calories |
768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1883 mg | 82% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
