If you think you think you don’t know Fusilli and have never ever heard that before. You’re probably right…but Im sure you have seen one and you just don’t know it is called Fusilli.
What is Fusilli? It is the term for pasta in the shape of short spirals. Yes..I know..you can find it in major supermarkets. And the next time you are asked by friends what’s your specialty pasta you can always say “oh you gotta try my Fusilli Pasta”. Nosebleed…
virgin olive oil or vegetable oil
2 tbsp butter
2 medium onions, finely chopped
3 stalks celery, sliced diagonaly
1 cup sliced button mushroom
1 medium carrots, chopped
5 cloves garlic, finely chopped
500 kg ground beef
3 tbs white wine
1/2 cup whole milk
2 cups canned chopped tomatoes with juice
1/2 cup cheese
2 bay leaves
3 tbs Sugar for a swet blend.
Salt and pepper
1 lb dried fusilli (Spiral Pasta)
1. Cook the pasta according to pasta instruction. Drain and set aside
2. Sautee garlic & onion on medium-low until turning golden, using the virgin oil.
3. Add carrot and celery and, sautee until just starting to carmelize.
4. Add garlic and sautee until the garlic is starting to turn translucent.
5. Add ground pork and turn up heat to medium-high. Sautee while breaking up with wooden spoon until fully cooked and starting to brown.
6. Add wine and turn up heat to high. Reduce until liquid is all gone.
7. Add milk and reduce until liquid is almost all gone.
8. Add the tomatoes, bring to a boil, and then turn down to the lowest possible heat, cover, and, stirring every so often to be sure it doesn’t burn on bottom. You may need to add a little water at some point to keep it from reducing too much, but the goal is that the sauce ends up very thick.
9. Add some salt and pepper and the sugar.
10. Toss the pasta in the sauce and add the butter and grated cheese.
11. Stir serve it, with a little extra grated cheese on top.
***If you are using ready sauce like Dolmio or Pinoy Bolognese sauce omit milk and chooped tomato in can, add in the suac einstead.***
Special thanks to Lovebite