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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the pasta cooks, finely dice the yellow onion, carrot, and celery. Mince the garlic cloves.

Step 3

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.

Step 4

Add the minced garlic to the pan and cook for 1 minute, stirring frequently to avoid burning.

Step 5

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.

Step 6

Stir the cooked vegetables and sausage together, then add the tomato paste. Cook for 2 minutes to allow the paste to caramelize.

Step 7

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.

Step 8

Add the crushed tomatoes, chicken or beef stock, bay leaf, dried oregano, dried basil, salt, and black pepper. Stir to combine.

Step 9

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.

Step 10

Toss the cooked fusilli pasta into the sauce, mixing thoroughly to coat the pasta in the Bolognese sauce.

Step 11

Serve immediately, topped with grated Parmesan cheese and freshly chopped parsley for garnish.

Nutrition Facts

Serving size	(2365.2g)

Amount per serving	% Daily Value*
Calories	3725.5

Total Fat 178.8g	0%
Saturated Fat 61.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 405mg	0%
Sodium 8004.4mg	0%
Total Carbohydrate 361.9g	0%
Dietary Fiber 27.3g	0%
Total Sugars 42.0g
Protein 156.4g	0%

Vitamin D 0IU	0%
Calcium 1050.9mg	0%
Iron 19.6mg	0%
Potassium 4631.5mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 17.0%

Carbs: 39.3%