Cornmeal Crusted Beef Fusilli Pasta







A recipe from the cuisine, allowed in a diet.

At first glance, this seems like a casual spaghetti Bolognese recipe. But on a second glance you will find the divine details in the dish. Make the fusilli pasta, cook the beef with a nice, crispy cornmeal crust. Then add some creamy tomato sauce to tie everything together in a delicious package.

Nutritional Chart

Calories: 621 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 50 g
  • 59 g
  • 20 g

Ingredients Needed for Cornmeal Crusted Beef Fusilli Pasta

12 ounces of beef tenderloin
½ cup flour
1 egg
1 tablespoon milk
½ cup cornmeal
1 teaspoon butter
½ red onion, chopped
1 garlic clove
½ cup tomato sauce
1 basil leaves
½ teaspoon dried oregano
½ teaspoon brown sugar
6 ounces of fusilli, cooked
2 ounces of grated parmesan
1 teaspoon parsley, chopped

How to Make Cornmeal Crusted Beef Fusilli Pasta

  1. Cut the beef tenderloin into thin slices. Make about 6 slices.
  2. Whisk the egg with milk and make some egg wash.
  3. Coat the beef slices with flour, egg wash, then cornmeal.
  4. Heat a large quantity of vegetable oil in a deep skillet and fry the beef slices until golden.
  5. Lay a paper sheet on a large plate and remove the deep-fried beef on it, to absorb the excess fat.
  6. When the cooked beef strips cool a little, cut them into thin pieces.
  7. Heat another skillet and melt the butter in it.
  8. Add the red onion, crush the garlic, add the tomato sauce, and 1-2 tablespoons of water.
  9. When the sauce starts to simmer, add the basil leaves, dried oregano, brown sugar, salt and pepper by taste.
  10. Mix and cook for 1 more minute, then add the beef pieces.
  11. Add the cooked fusilli and half of the grated parmesan. Cook for 1 more minute.
  12. Serve with some more grated parmesan and chopped parsley.

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