Fusilli with Meat Sauce
We usually make this with chopped beef, yellow onions, and a pureed tomato sauce. We deviate tonight into more of a marinara recipe with the beef coming from some extra hamburgers in our fridge that did not get cooked. Originally served as part of: Fusilli with Meat Sauce.
- Fusilli with Chopped Meat Gravy (October 21, 2001)
- Fusilli with Chopped Mushroom Sauce (August 23, 2002)
Ingredients
- 1/2 pound fusilli pasta
- 2 teaspoons olive oil
- 3/4 cup Vidalia onions (chopped small)
- 3/4 pound 2 patties hamburger (Roseda)
- 2 cloves garlic
- salt & pepper
- 28 ounces canned organic whole peeled tomatoes (Muir Glen)
- 1 dried bay leaf
- 1 teaspoon dried basil
- 3 2-inch sprigs stems parsley
- 2 tablespoons fresh italian-leaf parsley (chopped)
- red pepper flakes
- Pecorino romano cheese (Locatelli) (freshly grated)
Instructions
We start by putting water in a large pot and heating it over medium heat. Next, in our dutch oven, we warm the olive oil over medium-low heat. We add the onions and saute until translucent for about 5 minutes. In the meantime, we mince the garlic with a little salt. When the onions are ready, we crumble in the two hamburgers with our hands and cook over medium heat for another 5 minutes. We add salt and pepper, stir often, and cook until there is no longer any pink. Sometimes we drain the meat on a paper-towel lined plate to remove excess oil, but we do not bother tonight. We add the minced garlic and cook for another minute.
We add the tomatoes and chop coarsely in the pan with our wooden spoon. We add the bay leaf, basil, parsley stems, and salt and pepper. We allow it to simmer for 10 minutes, over medium-low heat, partially covered.
The water has come to a boil so we salt it lightly and add the fusilli pasta. We stir and cook the pasta for about 12 minutes. We remove the bay leaf and parsley stems from the dutch oven and continue cooking the sauce at a simmer.
When the pasta is done to our liking, we drain it in a colander, and add it to the dutch oven. We scoop the pasta into bowls, top with some more sauce from the bottom of the pot and add the chopped parsley, red pepper flakes, and cheese.
Ingredients
- 2 tsp olive oil
- ¾ cup Vidalia onion (chopped small)
- 2 cloves garlic (minced with a little salt)
- ¾ lb hamburger patties (Roseda) (2, uncooked)
- salt and pepper
- 28 oz canned organic whole peeled tomatoes (Muir Glen)
- 1 dried bay leaf
- 1 tsp dried basil
- 3 2-inch parsley stems
- ½ lb fusilli
- 2 tbsp fresh Italian parsley (chopped)
- red pepper flakes
- Pecorino Romano (Locatelli) (freshly grated)
Instructions
Put a large pot of water on medium heat. Warm the oil in a dutch oven over medium-low and cook the onion about 5 minutes, until translucent.
Grown-up
Crumble in the hamburgers by hand and cook over medium about 5 minutes, seasoning and stirring often, until no pink remains. Wash your hands. Add the garlic for 1 minute.
Add the tomatoes, breaking them up with a wooden spoon, plus the bay leaf, basil, parsley stems, salt and pepper. Simmer partly covered over medium-low 10 minutes.
When the water boils, salt it lightly and cook the fusilli about 12 minutes. Remove the bay leaf and parsley stems from the sauce.
Drain the pasta and stir it into the sauce. Serve with more sauce from the bottom of the pot, parsley, pepper flakes and cheese.