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Home > Recipes > Pasta and Pizzas > Fusilli with Beef

Fusilli with Beef

Submitted by: John Albert

Date submitted: 06 August 2012 at 15:32:18

Cover Recipe: "Fusilli with Beef."

Fusilli with Beef

Yeild:

servings 

Ingredients:

1  large onion, chopped

2  garlic cloves, finely chopped

1500 g,  no-salt-added plum tomatoes

4 tbsp,  chopped fresh basil

1 tsp,  fresh or dried oregano

2  white bread

450 g,  lean minced beef

1  eggs

2 tbsp,  semi-skimmed milk

0.25 tsp,  pepper

350 g,  long fusilli pasta

Preparation:

  1. In a large pan, heat olive oil and sauté onion and garlic for about 5 minutes or it turns tender. Set aside in a separate bowl.
  2. In the food processor, add tomatoes with their juice, and process until fairly smooth. Add to the saucepan and bring to the boil over medium-high heat for about 10 minutes. Reduce the heat to medium-low and cook over a low flame, stirring often, for about 30 minutes. Add the basil and oregano halfway through this time.
  3. Process the bread until crumbs form. Add the crumbs, beef, egg, milk and pepper to the onion mixture in the bowl and mix just until blended. Shape into 20 meatballs about 1 inch diameter. Coat a frying pan with cooking spray or olive oil and set over medium-high heat. Cook the meatballs, in batches, for about 8 minutes or until browned on all sides. Drain on kitchen paper. Add the meatballs to the tomato sauce. Cover and cook, stirring occasionally, for 20 minutes.
  4. Meanwhile, cook the pasta according to the instructions on the packet. Drain and toss with 3 ladlefuls of the sauce in a large heated serving bowl. Spoon the meatballs and remaining sauce over the top, then serve.

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