Fusilli with meat sauce


A strong-flavoured meat sauce with ground beef, tomatoes and herbs.


200 g Fusilli
250 g tomatoes
250 g tinned tomatoes
100 g fillet of beef
2 tbsp olive oil
½ tsp meat extract
½ bunch basil
½ clove of garlic
25 g Parmesan cheese, grated
1 pinch/es of salt
1 pinch/es of pepper


  • Cut the meat into tiny cubes. Crush the clove of garlic and fry in a saucepan with the olive oil. Remove when golden and add the pieces of meat.
  • Brown well on all sides and add the tomatoes, after peeling and squeezing gently by hand to remove the excess water and seeds.
  • Boil for a short time, then add half a cupful of hot water in which the meat extract has been dissolved.
  • Add the basil, season with salt and freshly ground pepper and continue cooking for about half an hour over a moderate flame with the lid on.
  • Cook the pasta in plenty of salted water, drain whilst still ´al dente´, place in a bowl and add the ragout. Serve with parmesan cheese.
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