Fusilli with Meat Sauce


200 g  Schar Gluten Free Fusilli Pasta
250 g Kyknos Whole Peeled Tomatoes
100 g Fillet of Beef
2 tbsp Terra Creta Greek Extra Virgin Olive Oil
1/2 tsp Meat Extract
1/2 bunch  Basil
1/2  Clove of Garlic
25 g Grated Parmesan Cheese
1 pinch Salt Odyssey Greek Fine Sea Salt
1 pinch Pepper



  • Cut the meat into tiny cubes. Crush the clove of garlic and fry in a saucepan with the extra virgin olive oil. Remove when golden and add the pieces of meat.
  • Brown well on all sides and add the tomatoes, after peeling and squeezing gently by hand to remove the excess water and seeds.
  • Boil for a short time, then add half a cupful of hot water in which the meat extract has been dissolved.
  • Add the basil, season with salt and freshly ground pepper and continue cooking for about half an hour over a moderate flame with the lid on.
  • Cook the pasta in plenty of salted water, drain whilst still ´al dente´, place in a bowl and add the ragout. Serve with parmesan cheese.