Go Back
Print
Fusilli Lunghi Bolognese

Fusilli Lunghi

Lunghi means long in Italian.  Fusilli Lunghi has the same corkscrew shape as Fusilli pasta, except its long like spaghetti. Fusilli Lunghi is a hearty pasta that can go with many rich sauces, especially meat and tomato based sauces.  This recipe is for Fusilli Lunghi Bolognese.

Course Main Course
Cuisine Italian, Mediterranean
Keyword Pasta

Ingredients

  • 1 lb dried Fusilli Lunghi Pasta
  • 3 tablespoons butter
  • 1 tablespoon light olive oil
  • 1 cup yellow onion finely chopped
  • 1 cup celery finely chopped
  • 1 cup carrots finely chopped
  • 3 teaspoons salt
  • 1 tablespoon garlic clove minced
  • 1 to 1-1/4 lb ground beef
  • 1/2 lb ground pork sausage
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2/3 cup dry red or white wine
  • 3 cups tomatoes peeled and diced
  • 6 tablespoons tomato paste
  • 2 cups chicken broth or stock
  • 2 chicken bullion cubes
  • 4 tablespoons cream
  • 2 tablespoons plus extra to serve Parmesan cheese, grated
  • 2 tablespoons plus extra to serve chopped fresh parsley (or 2 teaspoons dried parsley)

Instructions

  1. In a large pot or dutch oven, melt the butter, along with the oil.
  2. Add the celery, onions, and carrots.  Add 1 teaspoon of the salt.  Cook on low-medium heat until the vegetables are tender.  This will take about 25 minutes.
  3. Stir in the minced garlic and cook for an additional 5 minutes.
  4. Add the beef and pork.  Sprinkle with 1 teaspoon of salt, plus the pepper, celery salt, garlic powder, and onion powder.  Cook until no longer pink.

  5. Stir in the wine, along with the tomatoes.  These two items add some acidity to the dish.  Cook for about 15 minutes, or until some of the liquid is absorbed.  Stir the dish occasionally with a wooden spoon as needed.

  6. Add the chicken bullion cubes along with the chicken broth.  Cook for about 1 hour and 15 minutes, stirring on occasion.  Skim the excess fat off.

  7. Stir in the cream, Parmesan cheese, and chopped fresh parsley.  I like using cream instead of milk for the extra richness.
  8. In a large pot, cook the Fusilli Lunghi according to the manufacturers directions.
  9. At this point, you have the option of adding the pasta to the bolognese sauce and tossing it, or you can serve each portion of pasta and top it with a generous portion of the bolognese sauce.  Top each portion with a generous portion of Parmesan cheese.  Buon Appetito!