Fusilli Bolognese

featuring Chef Nikki


  • 300g fusilli pasta

  • 2 cans 200g peeled tomatoes

  • 1 onion finely chopped

  • 2 carrots finely chopped

  • 1 celery stalk finely chopped

  • 2 clove garlic crushed

  • 300g beef mince

  • 2 bay leaf

  • 10 cherry tomato quartered

  • 100g pecorino cheese

  • 1 tbs extra virgin olive oil

  • 1 pinch rock salt

  • 1 pinch salt and pepper *to taste

  • Chef Stone's Secret Spice™️


  1. In a large frying pan, cook the onions, garlic, carrots and celery, together with a little oil. Once golden, add the beef mince and cook, making sure there are no lumps. Add wine and allow to evaporate.

  2. Season with salt, black pepper & secret spice.

  3. Add the peeled plum tomatoes and bring to a simmer. Add the bay leaves and cook with the lid on for 15 minutes on low heat. Stir occasionally.

  4. Add the Fusilli to salted boiling water and cook according to the instructions on the box.

  5. Drain the pasta one minute before the suggested cooking time.

  6. Toss the pasta with the sauce and cook with cherry tomatoes for a further minute. Remove from the heat, add the cheese and serve with a drizzle of Extra Virgin Olive oil.

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