Ingredients
- 8 oz fusilli pasta or rotini or other corkscrew-shaped pasta
- 8 oz ground beef / beef mince (85/15 or 15% fat)
- 1 shallot peeled and finely diced
- 2 garlic cloves minced
- 1 tsp Italian seasoning
- 1 can of peeled tomatoes or crushed tomatoes no added sugar (14.1 oz / 400 g can)
- 3 tbsp mascarpone cheese
- 2 tbsp grated Parmesan plus more for serving
- salt to taste
- black pepper to taste
- 1 cup reserved pasta water divided
Instructions
- Boil the pasta. Bring a large pot of water to a boil and salt it generously. As soon as the water boils, add the fusilli (rotini) and cook for 1 minute less than the package directions, stirring occasionally so it doesn’t stick. It will finish cooking in the sauce.
- Start the sauce. When you set the pot of water to boil in step 1, place a large skillet (frying pan) over medium heat and let it warm for about a minute. Add the ground beef (beef mince) and break it into large chunks with a wooden spoon or spatula. Let it sit undisturbed for 1–2 minutes to brown on the bottom, then break it into smaller crumbles and stir. Keep cooking, stirring every minute or so, for about 6 minutes total, until no pink remains and the meat is browned in spots. Note: If a lot of fat has collected, move the skillet off the heat to a heatproof surface. Push the beef to one side, tilt the pan slightly away from you, and spoon the fat into a heatproof container. Then return the skillet to the heat. Add the shallot along with a pinch of salt and pepper. Cook for about 1 minute, stirring, until the shallot starts to soften. Add the garlic and Italian seasoning and stir constantly for about 30 seconds, just until fragrant. Don’t let the garlic brown, or it will turn bitter.
- Add the tomatoes and simmer the sauce. Pour in the canned tomatoes. If you’re using whole peeled tomatoes, break them up with your spoon. Scoop 1/2 cup of pasta water from the pot with a heatproof measuring cup or ladle and stir it in. Bring the sauce to a gentle simmer and let it bubble until the pasta is ready, stirring occasionally. If the sauce starts to look dry or thick, add a little more pasta water.
- Add the drained pasta to the sauce. When the pasta is ready, scoop out a little extra pasta water and set it aside, then drain the pasta in a colander. Add the drained pasta to the skillet and stir to coat it in the sauce. Simmer for about 1 minute, stirring, until the pasta is tender and the sauce clings to it. Add a splash of the reserved pasta water if it looks dry.
- Finish the sauce with the cheeses. Lower the heat to low. Add the mascarpone and stir until it melts into the sauce. Stir in the Parmesan until melted. Taste, and add salt and pepper if needed.
- Serve. Divide among bowls and top with extra grated Parmesan (optional).
Nutrition
Calories: 838kcal | Carbohydrates: 98g | Protein: 41g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 484mg | Potassium: 1049mg | Fiber: 7g | Sugar: 9g | Vitamin A: 616IU | Vitamin C: 21mg | Calcium: 210mg | Iron: 6mg
Nutrition information is calculated automatically and is an estimate only. See the full nutrition disclosure below.