Fusilli Ragu Italian Pasta Dish Recipe

Fusilli Ragu

Ragu is an Italian meat stew in tomato sauce that is usually served over a pasta. It is very similar to bolognese excpet that ragu is stronger in taste and flavour and it consists of many vegetables components.
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 667 kcal


  • Pot
  • Colander
  • Frying Pan



  • 800 grams Minced Beef
  • 3 tbsp Oil
  • 2 each Onions Diced
  • 3 Cloves Garlic Minced
  • 2 each Carrots Finely Diced
  • 2 stalk Celery Finely Diced
  • 1 tbsp Tomato Puree
  • 2 cans Diced Tomatoes
  • 500 ml Water
  • 2 cubes Beef Stock
  • 1 tsp Rosemary dried
  • 1 tsp Thyme dried
  • 1 tsp Oregano dried
  • 1 pc Bay Leaf
  • 1/4 tsp Salt and Black Pepper


  • 400 grams Fusilli
  • 20 grams Salt
  • 4 litres Wwater


  • 100 grams Parmesan


  • In a hot stock pot, add oil and brown up the been mince, making sure that the moisture content is mostly evaporated.
  • Add in the onions, garlic, carrots, celery and continue to saute (and more oil if required) until the vegetables are soft.
  • Add the tomato puree, rosemary, oregano, thyme and saute for 3 -5 minutes, then add the diced tomatoes, beef stock cubes & water - then add the bay leaf.
  • Simmer for as long as possible (minimum 30 minutes) or until the sauce because rich and thick. Remove bay leaf then season with salt and pepper to taste.
  • Meanwhile, Boil water and salt in a stock pot and cook your paste to your preferred doneness.
  • Drain & add the pasta directly into the ragu pot and add 50 grams of cheese to mix. You might want to use a little pasta water to get it to consistency.
  • Plate up with Pasta Ragu and garnish with more cheese and herbs.
Keyword meat, pasta, western

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