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Fusilli Alla Bolognese


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  • 1 tablespoon olive oil
  • 1 small onion coarsely chopped
  • 2 carrots grated
  • 1 celery stalk finely chopped
  • 1/2 pound chopped beef
  • 1/3 cup red wine
  • 1/4 cup beef stock or water
  • 1 1/2 cups canned chopped tomatoes with their juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup heavy cream
  • 8 ounces Atkins Fusilli Pasta Cuts


Servings 4


Step 1

In a large pot, heat olive oil over medium-high heat. Add onion, carrots and celery and cook until tender, about 10 minutes.

Add chopped beef, breaking it up with a wooden spoon. Cook until no longer pink, about 7 minutes. Add wine, stock, tomatoes, salt and pepper. Bring to a boil. Reduce heat; simmer 1 1/2 hours, stirring occasionally, until about three-quarters of the liquid has evaporated. Add heavy cream and cook 2 minutes, to warm through.

During the last 20 minutes of sauce cooking time, prepare pasta according to package directions. Drain pasta and toss with sauce.

This recipe yields 4 servings.

Carbohydrates: 27.5 grams
Net Carbs: 15.5 grams
Protein: 51.5 grams
Fat: 26.5 grams
Calories: 564

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