Fusilli with Ragu

Name: Fusilli with Ragu
Yield: 6
Ingredients: 300 g of fusilli; 250 g of pork tenderloin; 4 cloves of garlic, minced; 1 medium onion (100 g), chopped; 2 sprigs of rosemary; 1 stalk of celery, cut into pieces; 1 medium carrot (120 g), well chopped; 1 tablespoon of salt; 1 teaspoon of oregano; 2 cans of tomato pulp, drained (800 g), cut into pieces

1
300 g of fusilli
2
250 g of pork tenderloin
3
4 cloves of garlic, minced
4
1 medium onion (100 g), chopped
5
2 sprigs of rosemary
6
1 stalk of celery, cut into pieces
7
1 medium carrot (120 g), well chopped
8
1 tablespoon of salt
9
1 teaspoon of oregano
10
2 cans of tomato pulp, drained (800 g), cut into pieces

Ingredients

1
300 g of fusilli
2
250 g of pork tenderloin
3
4 cloves of garlic, minced
4
1 medium onion (100 g), chopped
5
2 sprigs of rosemary
6
1 stalk of celery, cut into pieces
7
1 medium carrot (120 g), well chopped
8
1 tablespoon of salt
9
1 teaspoon of oregano
10
2 cans of tomato pulp, drained (800 g), cut into pieces

Directions

1
In a large pot, bring 3 liters of water and 1 tablespoon of salt to a boil at high heat
2
Cook the pasta until it's al dente (around 10 minutes)
3
In a medium pot, at high heat, sauté all the ingredients except the tomato, stirring occasionally, until the meat loses its red tone (around 10 minutes)
4
Add the tomato pulp and mix well
5
Reduce the heat, cover, and cook until the vegetables are tender (around 20 minutes)
6
Drain the pasta, transfer it to a medium bowl, combine with the meat sauce, and mix well
7
Serve immediately
8
293 calories per serving