Fusilli to the Mediterranean tuna
-3 recipes
Fusilli fresh with ragout with scumorza to the peg
ingredients
servings
5
Basil
5 leafs
Iodized salt
to taste
Bouillon cube, vegetable flavour
1 unit
Onions
1 half
Extra virgin olive oil
to taste
White wine
to taste
Fresh scamorza cheese
100 grams
Homemade tomato sauce
700 mL
Ground beef
150 grams
Fusilli corti bucati, pasta
500 grams
first courses from Italy
Fusilli fresh with ragout with scumorza to the peg
Fusilli fresh with ragout with scumorza to the peg
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious recipe for a family lunch or friends. You can also prepare it in advance.
preparation
step 1
In a pot put water and bring to a boil then lower the dough, let it bake and drain.
step 2
While in another pot pour a sliced oil and sliced onion and add the ground meat. Let it brown and blend with white wine.
step 3
Add the tomato paste, a vegetable nut and a drop of water and let it cook for 15/20 minutes at low flame. Finally, add some basil leaves.
step 4
As soon as the pasta is ready, drain and season in the pot where it is cooked. Then, pour a spoon of fusilli in the pan and add a bit of scamorza cut to cubes
step 5
Complete with another fusilli ladle and finally stuff with ragu and other scamorza. Finally, bake at 200 degrees in the preheated oven for ten minutes.
