Main Page
Fast and tasty
Fusilli with minced meat

Fusilli with Ground Meat

A classic Italian pasta with tender, browned ground meat. Fusilli is the familiar corkscrew-shaped Italian pasta made from durum wheat. Pasta is usually boiled, but there's another way to cook it — pan-frying. Prepared this way, the pasta won't turn mushy or clump together; it always comes out fragrant and golden.

Black Cat

Recipe author

Composition / ingredients

Servings:

Ground pork and beef

0.5

Ground black pepper

Bay leaf

Garlic

Pasta (fusilli)

400

Onion

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 10 g

Fats 23 % 11 g

Carbohydrates 55 % 26 g

241 kcal

GI: 12 / 88 / 0

Cooking method

Cooking time: 30 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:
Step 12:

Step 12:
Step 13:

Step 13:
Step 14:

Step 14:

Add the ground meat to a skillet heated with vegetable oil. Fry over high heat, stirring now and then. Peel and dice the onion, add it to the meat, and cook, stirring well, until the onion and meat are golden. Stir in garlic pressed through a garlic press and salt, then leave it over low heat for another half minute. In a clean, dry skillet, heat a little vegetable oil and add the dry pasta. Staying right at the stove, fry over high heat, stirring constantly, until the pasta is evenly browned. You can take it as light or as dark as you like — but don't go overboard unless you want scorched bits. Pour in enough boiling water to just barely cover the pasta, add the bay leaf and salt, and simmer over medium heat, stirring, until all the water cooks off. Cooked this way, the pasta is very hard to overcook: it swells quickly, the excess water evaporates, and that tells you it's done. If the water is gone but the pasta is still a bit firm, add a little more warm water, cover, and finish cooking. Add the pasta to the meat and be sure to sprinkle on black pepper — its aroma rounds out the dish beautifully. Toss the pasta and meat together well. Serve hot. Enjoy!