Gennaro Contaldo Beef in Tomato Ragù with Fusilli Recipe | Italian Pastas
Gennaro Contaldo's recipe for involtini of beef with ragù and fusilli pasta is perfect for a change from spaghetti bolognese.
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Cooking tools:
- Rolling pin
- Cutting board
- Chef's knife
- Toothpick
- Casserole pan
- Slotted spoon
- Plate
- Tin opener
- Saucepan
- Pan
- Colander
- Stove
- Measuring spoon
- Wooden spoon
- Grater
- Oven
Ingredients
- extra virgin olive oil
- 150ml quality red wine
- 1 onion, peeled
- 1 stick of celery, trimmed
- 1 carrot, trimmed
- 2 x 400g tins of chopped tomatoes
- 2 tbsp tomato purée
- ½ bunch of fresh basil
- 480g fusilli
- 750g sirloin steaks, fat removed
- sea salt
- freshly ground black pepper
- 20g Parmesan cheese
- 3 cloves of garlic, peeled
- ½ bunch of fresh flat-leaf parsley, leaves picked
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