Fusilli Bolognese
featuring Chef Nikki
INGREDIENTS
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300g fusilli pasta
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2 cans 200g peeled tomatoes
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1 onion finely chopped
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2 carrots finely chopped
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1 celery stalk finely chopped
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2 clove garlic crushed
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300g beef mince
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2 bay leaf
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10 cherry tomato quartered
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100g pecorino cheese
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1 tbs extra virgin olive oil
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1 pinch rock salt
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1 pinch salt and pepper *to taste
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Chef Stone's Secret Spice™️
METHOD
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In a large frying pan, cook the onions, garlic, carrots and celery, together with a little oil. Once golden, add the beef mince and cook, making sure there are no lumps. Add wine and allow to evaporate.
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Season with salt, black pepper & secret spice.
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Add the peeled plum tomatoes and bring to a simmer. Add the bay leaves and cook with the lid on for 15 minutes on low heat. Stir occasionally.
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Add the Fusilli to salted boiling water and cook according to the instructions on the box.
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Drain the pasta one minute before the suggested cooking time.
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Toss the pasta with the sauce and cook with cherry tomatoes for a further minute. Remove from the heat, add the cheese and serve with a drizzle of Extra Virgin Olive oil.
