Quick fusilli bolognese with creamy tomato sauce

Too few ratings

Zuzanna

Community Member

“This is a quick and tasty dinner. Hardly any preparation needed which is usually the main step which is time consuming in other dishes. It’s perfect for week day food and pasta lovers.”

Difficulty

Easy 👌
10
min.
Preparation
5
min.
Baking
1
min.
Resting

Ingredients

Servings:-4+
500 g Steak mince 5% fat
Dolmio creamy tomato sauce pot
carrot
1 bag Fusilli pasta
light mature Gouda (for serving)
1 pinch salt (for serving)
1 tsp dried parsley (for serving)
1 tbsp chicken stock (for frying)
600 ml water (hot)
3 tbsp oil (for frying)
1 head onion
Metric
Imperial

Utensils

  • 2 pots (with lid)
  • 5 wooden spoons
  • 1 frying pan (deep)
  • 1 bowl
  • 4 bowls (for serving)
  • Step 1/6

    Start off by preparing your fusilli pasta and the carrots (previously cut in as large or as small pieces as you like). Boil the pasta and carrots till nice and al dente. I add a tea spoon of cooking or vegetable oil to the pasta as it prevents it from sticking to the pan.
    • carrot
    • 1 bag Fusilli pasta
    • 600 ml water (hot)
    • 2 pots (with lid)
    • 1 wooden spoon

    Start off by preparing your fusilli pasta and the carrots (previously cut in as large or as small pieces as you like). Boil the pasta and carrots till nice and al dente. I add a tea spoon of cooking or vegetable oil to the pasta as it prevents it from sticking to the pan.

  • Step 2/6

    Start of by cutting the onion in small pieces and frying it in a 2 table spoons of oil.
    • 3 tbsp oil (for frying)
    • 1 head onion
    • 1 frying pan (deep)
    • 1 wooden spoon

    Start of by cutting the onion in small pieces and frying it in a 2 table spoons of oil.

  • Step 3/6

    Throw the steak mince in the frying pan with the onion previously cooked. Cook till all nice and brown and no raw bits are showing. Add a stock cube mixed with 100ml of water (either a chicken or beef cube - both do a good job in making the meat flavours come out more and cook better).
    • 500 g Steak mince 5% fat
    • 1 tbsp chicken stock (for frying)
    • wooden spoon

    Throw the steak mince in the frying pan with the onion previously cooked. Cook till all nice and brown and no raw bits are showing. Add a stock cube mixed with 100ml of water (either a chicken or beef cube - both do a good job in making the meat flavours come out more and cook better).

  • Step 4/6

    I take the mince and onion out of the frying pan before the final step to save the cooking oil and oils from the mince to get mixed up with the sauce.
    • 1 bowl
    • wooden spoon

    I take the mince and onion out of the frying pan before the final step to save the cooking oil and oils from the mince to get mixed up with the sauce.

  • Step 5/6

    The final step is to put the Dolmio sauce (creamy tomato flavour) in the frying pan till piping hot; add the previously cooked mince, pasta and carrots - and stir well. Grate the mature cheddar cheese which can be low fat (up to your own preference) and stir till the cheese have melted.
    • Dolmio creamy tomato sauce pot
    • light mature Gouda (for serving)
    • 1 wooden spoon

    The final step is to put the Dolmio sauce (creamy tomato flavour) in the frying pan till piping hot; add the previously cooked mince, pasta and carrots - and stir well. Grate the mature cheddar cheese which can be low fat (up to your own preference) and stir till the cheese have melted.

  • Step 6/6

    Serve in a bowl with some more grated cheese at the top. Use the parsley and salt for a better flavour.
    • 1 pinch salt (for serving)
    • 1 tsp dried parsley (for serving)
    • 4 bowls (for serving)

    Serve in a bowl with some more grated cheese at the top. Use the parsley and salt for a better flavour.