Fusilli Ragu Recipe – D'Open Kitchen Culinary School

Ingredients

• 800 grams Minced Beef
• 3 tbsp Oil
• 2 each Onions Diced
• 3 Cloves Garlic Minced
• 2 each Carrots Finely Diced
• 2 stalk Celery Finely Diced
• 1 tbsp Tomato Puree
• 2 cans Diced Tomatoes
• 500 ml Water
• 2 cubes Beef Stock
• 1 tsp Rosemary dried
• 1 tsp Thyme dried
• 1 tsp Oregano dried
• 1 pc Bay Leaf
• 1/4 tsp Salt and Black Pepper
• 400 grams Fusilli
• 20 grams Salt
• 4 litres water
• 100 grams Parmesan