Easy Bolognese Sauce with Fusili

So today was a pasta day. Weather just a little cool, a friend had mentioned spaghetti and meatballs, and Bob is out of town (HE doesn't LIKE pasta!?!). And the pasta I wanted was Bolognese. The long simmering, rich meat sauce that takes all day. The only problem is that is was 6:30 when I settled on all this. Could I have dinner (for one) on the table by 8? What did I have to lose? The challenge was on!

Just a note, I use a few pre prepped items. I have become a fan of frozen "cooking" vegetables. In todays recipe it is mirepoix blend (onions, carrots and celery). Now that I am cooking for just the two of us it is silly to buy a bag of carrots, celery and onions for one recipe where I only need one cup total. Now if I wanted to, I could clean and dice my own, then freeze them for later use. But today was about satisfying a craving, and as quickly as possible. It worked!

Easy Bolognese Sauce with Fusili

1 tbsp olive oil
1 lb ground sirloin (90% lean)
1 c. frozen diced mirepoix blend (onions, carrots and celery)
1 14oz. can diced tomatoes with basil, garlic and oregano
1 14oz. can tomato sauce
1/4 c. half and half or whole milk
salt and pepper to taste

1 12oz. package of fusili (or your favorite pasta) cooked aldente. Reserve about 1/2 c. of the cooking water

Preheat a wide saucepan over medium high heat. Add the olive oil, ground sirloin and the mirepoix blend. Sprinkle with about 1/2 tsp salt and a few grinings of pepper. Saute until the beef is cooked through. Add the diced tomatoes and tomato sauce. Simmer for 1/2 hour, then add the half and half and simmer for another 20 minutes. When the sauce is done simmering add the cooked fusili. If it seems a little dry add some of the pasta water. Serves 4 Enjoy!


  1. Sounds and looks good! I think I'll have my cook try this for dinner one night! Thanks Andrea. Sue


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