Fusilli with baked ragù sauce

Name: Fusilli with baked ragù sauce - Iosefina B.
Ingredients: 500 g fusilli pasta; 500 g minced meat mix (pork and beef); one grated celery root (approx. 100 g); 2 grated carrots; 2; 3 green onions / 150 g dried onion; 200 ml white wine; and where there is wine; there is good mood; 300; 400 ml tomato sauce; green oregano leaves; salt; pepper; thyme; basil; and rosemary; a little oil.

Pasta/Pizza - Fusilli with baked ragù sauce by Iosefina B. - Recipia

Fusilli with baked ragu sauce is a practical recipe for a hearty meal, combining pasta, ground meat, and vegetables in one dish. The sauce is cooked in a pan, then mixed directly with the boiled pasta and baked for a little longer. This way, the ingredients meld together, and the pasta absorbs a more pronounced flavor. The amount of tomato sauce can vary between 300 and 400 ml, depending on how thick or juicy you prefer the dish. Quick Info Total time: not specified; depends on the boiling time of the pasta and the cooking of the sauce Preparation time: not specified in the original recipe Baking time: 10-15 minutes Oven temperature: 150 degrees Celsius Servings: not specified; the quantity is suitable for multiple servings Difficulty: easy to medium Recipe type: baked pasta with meat, vegetables, and ragu sauce Ingredients 500 g fusilli pasta 500 g mixed ground meat (pork and beef) One grated celery root, about 100 g 2 grated carrots 2-3 green onions, finely chopped, or about 150 g of dry onion 200 ml white wine 300-400 ml tomato sauce Fresh oregano leaves Salt Pepper Thyme Basil Rosemary A little oil for sautéing the vegetables and greasing the dish Preparation method 1. Boil the pasta Place the fusilli pasta in a pot of salted water, adding a couple of drops of oil. Follow the cooking time indicated on the package. It’s sufficient for the pasta to be cooked according to the manufacturer's instructions without leaving it longer than necessary. Once cooked, drain the pasta and set it aside until the sauce is ready. 2. Prepare the vegetable base In a large pan, add a little oil. Add the grated celery and carrots, and let the vegetables sauté gently. When they start to soften, add the finely chopped green onions. If using dry onion, add it at the same time. Stir occasionally to ensure the vegetables cook evenly and do not stick to the pan. 3. Cook the meat When the vegetables have softened, add the ground meat. Pour in the white wine and season with salt, pepper, thyme, basil, and rosemary. Add the oregano leaves as well. Continue cooking until the meat is done. Stir occasionally to break up larger pieces of meat and mix it with the vegetables. 4. Add the tomato sauce Once the meat is cooked, add the tomato sauce. Use 300 ml for a thicker sauce or up to 400 ml if you prefer a slightly juicier mixture. Allow the sauce to simmer until it starts to thicken. It doesn’t need to be completely dry, as it will be mixed with the pasta and baked. 5. Combine the pasta with the sauce Add the drained pasta to the ragu sauce and mix well, ensuring the fusilli are evenly coated with sauce, meat, and vegetables. Grease a baking dish with a little oil and transfer the pasta and ragu mixture into it. Smooth the surface lightly. 6. Bake the pasta Place the dish in the preheated oven at 150 degrees Celsius and bake the pasta for 10-15 minutes. After this time, the dish is ready to serve. Why I make this recipe often I love this recipe because it uses common ingredients and can be prepared without too many complicated steps. The sauce combines meat with celery, carrot, and onion, and the pasta absorbs the flavors well after being mixed and baked. It’s also an easy dish to serve when I want something hearty but don’t want to cook a separate side dish and sauce. Fusilli are suitable here as their shape holds the ragu sauce well. Tips Drain the pasta immediately once it reaches the indicated cooking time on the package and mix it with the sauce after draining. There’s no need to leave it aside for long. The amount of tomato sauce can be adjusted between 300 and 400 ml. If the meat sauce already seems moist enough, use the smaller amount. For a juicier mix, add up to 400 ml. The vegetables should be allowed to soften before adding the meat. This way, they cook better in the sauce and won’t remain hard after baking. Grease the dish with oil before adding the pasta to prevent the dish from sticking to the bottom and sides. Before placing the dish in the oven, check the taste of the sauce and adjust the salt and spices if necessary. Substitutions Green onions can be replaced with about 150 g of dry onion, as mentioned in the recipe. The mixed pork and beef meat is the base of the sauce, but the recipe can also be made with just one of the two if that’s the meat you have. In this case, the flavor and consistency of the sauce may differ slightly. If you don’t have fresh oregano, it can be omitted, while the other spices remain as per the recipe. Variations You can use another type of pasta, but the boiling time should be followed according to the package instructions. Fusilli remain a suitable choice because they mix well with the ragu sauce. The amounts of celery and carrot can be kept exactly as in the recipe for a sauce with visible vegetables and balanced flavor. If you prefer a sauce where the vegetables are less noticeable, they can be finely grated. For a more aromatic dish, keep the combination of thyme, basil, rosemary, and oregano, but use moderate amounts so that no spice overpowers the flavor of the meat and tomato sauce. Serving ideas Serve the pasta hot, immediately after it comes out of the oven. It can be placed directly on plates without additional sides, as the dish already contains pasta, meat, and vegetables. Frequently asked questions Can I use only pork or only beef? Yes. The original recipe uses a mixed ground meat of pork and beef, but it can be replaced with a single type of meat. The sauce will have a slightly different flavor, but the steps remain the same. Is it mandatory to add white wine? White wine is part of the original recipe and is added along with the meat and spices. If you don’t use it, you don’t need to invent another amount of liquid; continue preparing with the remaining ingredients and monitor the consistency of the sauce. Can I add more tomato sauce? Yes, the recipe allows for between 300 and 400 ml. Use the smaller amount for a thicker sauce and the larger amount for a wetter mixture before baking. At what temperature are the pasta baked? The pasta is baked in a preheated oven at 150 degrees Celsius for 10-15 minutes. Can I prepare the pasta without the baking step? The baking step is part of the recipe and helps the mixture bind together. If you skip it, you will have pasta with ragu sauce cooked in a pan, not the same baked pasta dish. Nutritional values The values are estimated, as the exact amount of oil, the ratio between the pork and beef, or the number of servings is not specified. For the entire dish, the estimate is approximately 3,300-3,800 kcal, 180-200 g of protein, 120-150 g of fat, and 360-400 g of carbohydrates. Differences arise mainly depending on the type of meat and the amount of oil used. If the dish is divided into 4 servings, one serving may have approximately 825-950 kcal, 45-50 g of protein, 30-38 g of fat, and 90-100 g of carbohydrates. These are indicative values, not an exact nutritional calculation. Storage and reheating Leftover pasta can be stored in the refrigerator in a covered container, and it is best consumed within 1-2 days. To reheat, place the portion in a suitable dish and heat it until warm throughout. After being stored in the refrigerator, the pasta may become denser as it absorbs the sauce. If the sauce was well bound before baking, the texture will be denser when reheated.