Fusilli Pasta Ragu is a delightful Italian recipe, full of flavours and texture. The mixture of bell peppers, chillies, beef stock and beef mince creates a dish that will have you licking the bowl. Served as a main dish with an extra hit of finely chopped chilli if you like it hot. I use Monterey Jack cheese as it melts so well but others such as cheddar work just as well.
Fusilli Pasta Ragu
- Remove the core and chop the bell pepper.
- Peel and chop the onion into similar size pieces as the pepper.
- Peel and finely chop the garlic.
- Slice open the chilli and remove the seed and membrane. Then finely chop the chilli halves.
- Grate the Monterey Cheese.
- Place a frying pan over a high heat and add the oil. When the oil has heated up, add the beef mince, bell pepper and chopped onion and fry until the vegetables are tender and the mince has browned. Should be about 5 minutes or so.
- Add the garlic and Worcester sauce and half of the chilli and continue to cook for a further 1-2 minutes.
- Add the passata and beef stock. Add enough beef stock without making it runny.
- Bring the entire mixture to a boil and then reduce to simmer until the sauce has thickened. It should take about 10 minutes.
- Whilst this is simmering, cook the pasta according to the package instructions.
- Taste the sauce and season accordingly
- Drain the pasta once cooked .
- Transfer the pasta to the beef sauce and mix well.
- Serve into warmed bowls topped with a sprinkle of grated cheese and the remainder of the chilli if you like it hot!!