Quick fusilli bolognese with creamy tomato sauce

Step 1/6

• ½ carrot
• ½ bag Fusilli pasta
• 300 ml water (hot)

• 2 pots (with lid)
• 1 wooden spoon

Start off by preparing your fusilli pasta and the carrots (previously cut in as large or as small pieces as you like). Boil the pasta and carrots till nice and al dente. I add a tea spoon of cooking or vegetable oil to the pasta as it prevents it from sticking to the pan.

Step 2/6

• 1½ tbsp oil (for frying)
• ½ head onion

• 1 frying pan (deep)
• 1 wooden spoon

Start of by cutting the onion in small pieces and frying it in a 2 table spoons of oil.

Step 3/6

• 250 g Steak mince 5% fat
• ½ tbsp chicken stock (for frying)

• wooden spoon

Throw the steak mince in the frying pan with the onion previously cooked. Cook till all nice and brown and no raw bits are showing. Add a stock cube mixed with 100ml of water (either a chicken or beef cube - both do a good job in making the meat flavours come out more and cook better).

Step 4/6

• 1 bowl
• wooden spoon

I take the mince and onion out of the frying pan before the final step to save the cooking oil and oils from the mince to get mixed up with the sauce.

Step 5/6

• ½ Dolmio creamy tomato sauce pot
• light mature Gouda (for serving)

• 1 wooden spoon

The final step is to put the Dolmio sauce (creamy tomato flavour) in the frying pan till piping hot; add the previously cooked mince, pasta and carrots - and stir well. Grate the mature cheddar cheese which can be low fat (up to your own preference) and stir till the cheese have melted.

Step 6/6

• ½ pinch salt (for serving)
• ½ tsp dried parsley (for serving)

• 4 bowls (for serving)

Serve in a bowl with some more grated cheese at the top. Use the parsley and salt for a better flavour.

Enjoy your meal!