Fusilli with ground meat and zucchini

Name: Fusilli with ground meat and zucchini
Ingredients: 2 tablespoons olive oil; 1 medium white onion (150 g); 700 g ground pork; 1 teaspoon salt; 1/2 teaspoon ground pepper; 50 ml rosé wine; 300 ml water; 1 medium zucchini (300 g); 1 large tomato (180 g); 2 garlic cloves; 100 ml water; 3 tablespoons tomato paste; 3 litres water; 1 tablespoon salt; 400 g fusilli pasta; 40 g grated Parmesan

Pasta/Pizza - Fusilli with ground meat and zucchini by Adina K. - Recipia

Fusilli with ground meat and zucchini is served hot as a main course, with grated Parmesan on top. Pork simmers in a sauce with zucchini and tomato, and after a few minutes together, the pasta gets coated in the sauce. For the zucchini, I choose one that's firm and leave the skin on, just how I like it in the sauce. Preparation: 20 minutes. Cooking: 61 minutes. Total time: 81 minutes. Servings: 4. Approximately 950 kcal and 47 g protein per serving.

Ingredients

2 tablespoons olive oil
1 medium white onion (150 g)
700 g ground pork
1 teaspoon salt
1/2 teaspoon ground pepper
50 ml rosé wine
300 ml water
1 medium zucchini (300 g)
1 large tomato (180 g)
2 garlic cloves
100 ml water
3 tablespoons tomato paste
3 litres water
1 tablespoon salt
400 g fusilli pasta
40 g grated Parmesan

Preparation

1. Finely chop the onion and cook it in 2 tablespoons of olive oil over medium heat for 5 minutes, until soft and translucent. 2. Add the ground pork, 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook for 3 minutes, until the wine has reduced, then pour in 300 ml water and simmer over low heat for 30 minutes, until the meat is cooked through. 3. Cut the zucchini, skin on, in half, then into thin slices. Dice the tomato and crush the garlic. Add them to the pan along with 100 ml water and the tomato paste. Simmer for 10 minutes, until the zucchini slices soften slightly. 4. While the sauce simmers, bring 3 litres of water with 1 tablespoon of salt to a boil. Add the fusilli and cook for 10 minutes, until al dente, then drain. 5. Add the drained pasta to the sauce, stir and leave everything to cook for another 3 minutes. Sprinkle with grated Parmesan to serve.

Notes

A medium, firm zucchini with small seeds holds together well in slices; with a large one, remove the soft, seedy part before cutting. If the tomato is very juicy, let the sauce simmer uncovered a little longer, until it no longer looks watery. The rosé wine cooks in the sauce; for an alcohol-free version, replace the 50 ml with 50 ml water. Serve the pasta with a simple green salad. If you need the meal ready at a set time, start boiling the pasta when the zucchini goes into the sauce, so it doesn't sit drained and stick together. Keep leftovers in a sealed container in the fridge for up to 3 days. Gluten-free fusilli can replace the pasta in the same amount, cooked for the time on the package; the dish contains gluten from the pasta and dairy from the Parmesan.

Frequently asked questions

Can I use beef instead of pork?

Yes, use 700 g ground beef and brown it for 5 minutes before pouring in the wine, then continue simmering it in the sauce.

What should I do if the ground meat has clumped together?

Break up the pieces with a wooden spoon during the first 2 minutes, before pouring in the wine; once they cook in the liquid, they are harder to break up.

Can I use whole-wheat fusilli?

Yes, use the same amount, 400 g, and cook them for 2 minutes less than the package says before mixing them with the sauce.

Can I replace the Parmesan?

Grated Pecorino can replace it in the same amount of 40 g. Since it is salty, taste the sauce before adding the cheese.