Fusilli al Forno with Beef and basil by Dapur Sinolin

Fusilli al Forno with Beef and basil by Dapur Sinolin

Preparation time: 10 minutes
Cooking time: 35 minutes


  • 30 ml of Sinolin cooking oil
  • 500 grams of beef
  • 170 grams of fusilli pasta
  • 3 Garlic Cloves
  • 1/2 Onion, cut
  • 2 tomatoes, cut into pieces
  • 1 cup Spinach
  • 10 grams of Basil
  • 1 tablespoon vinegar
  • 110 grams of Mozzarella Cheese, grated
  • 2 tablespoons of sugar
  • 1 teaspoon of salt



  1. In a medium, pan add 1 liter of water, Sinolin cooking oil, salt cover and simmer with high heat.
  2. For a moment of boiling water, add the fusilli paste to the stirring pan and cook for 10-12 minutes until the al dente, half cooked but still slightly hardened. Take 200 ml of pasta water, set aside. Remove the paste and pour it in a bowl of cold water, to stop the cooking process from continuing. Drain and splash oil to prevent sticking. Set aside.
  3. Heat Sinolin cooking oil on a large skillet over medium heat. When the oil is hot, add the stirring until the liquid is released. Add salt and pepper, stir again. Cook the meat for 20-25 minutes or until the meat begins to soften. Dispose of liquid in meat.
  4. Add the onion, garlic, chili powder, salt and stir evenly, stir-fry for 5 minutes to give off a fragrant aroma.
  5.  Add the pasta broth, tomatoes, vinegar, sugar, tomato juice, stir and cook until the stock shrinks.
  6. When the broth shrinks, add spinach, pasta and mix well for 3 minutes then lift.
  7.  Prepare a bowl, pour the pasta and then spread it and give grated mozzarella cheese on top.
  8. Move the pasta mixture to an 8×8 inch or 9×13 inch baking dish, then sprinkle the mozzarella cheese on top. Bake in the center of the oven until the cheese melts at 200 C and the top is golden, for 4-5 minutes.Divide fusilli al Forno between the basil leaf and torn leaves

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