Name: Beef bolognese fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 oz fusilli pasta; 6 1/3 cups water; 5 oz 99% lean ground turkey; 135 g tomato passata; 1 tbsp tomato paste; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp olive oil; 1 tbsp salt; 1/4 cup water; 3/4 tsp red wine vinegar; 1 tsp dried basil; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 30 min

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute more until the paste darkens slightly.
Add the ground turkey to the skillet, breaking it up with a spoon. Season with a quarter of the salt and half the black pepper. Cook for 6 minutes until the meat is opaque and cooked through. Done when opaque in the center, 165°F.
Stir in the passata, the 1/4 cup of water, and the dried basil. Lower the heat to low, cover the skillet partially, and simmer for 20 minutes, stirring occasionally. While the sauce simmers, bring a large pot of water to a boil.
Add the remaining salt and the fusilli to the boiling water. Cook for 10 minutes until tender but still firm. Reserve 1/4 cup of the pasta water, then drain the pasta.
Toss the pasta into the skillet with the meat sauce over low heat. Add the red wine vinegar and the remaining black pepper. Add the reserved pasta water a spoonful at a time until the sauce clings to the fusilli. Season with salt to taste.

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Ingredients

Instructions

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