Pesto Pasta Bolognese

Pesto Pasta Bolognese Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Fettuccine: The wide noodles work really well here because there’s plenty of surface area for the pesto to cling to. Other sturdy pasta shapes work too if that’s what you have.
Fresh basil: Fresh basil is essential for the homemade pesto. This isn’t a place where I’d substitute dried basil because you won’t get the same fresh flavor or texture.
Italian sausage and ground beef: Using both gives the meat sauce more flavor than beef alone. The fennel in the sauce also works especially well with the Italian sausage.
Onion, carrots, celery and shallot: These create the aromatic vegetable base for the meat sauce. Grating the carrots and shallot helps them blend right into it.
Fire-roasted tomatoes: I like the extra depth these bring compared with regular diced tomatoes, especially since the sauce only simmers for about 10 minutes after they’re added.
Red wine: This adds another layer of flavor to the meat sauce. Use a dry red wine you’d be happy to drink, or see the substitutions below if you prefer to leave it out.
Parmesan and Romano: Parmesan goes into the pesto, while Romano or additional Parmesan finishes the pasta. I always prefer freshly grated cheese when making pesto Bolognese pasta.

How to Make Pasta Bolognese with Pesto Sauce

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Start the meat sauce: Sauté the onion, celery, carrots and shallot, then add the butter, garlic and oregano.
Brown the meat: Add the Italian sausage and ground beef, break it apart and cook with the vegetables before stirring in the tomato purée.
Deglaze the pan: Add the red wine and let it reduce briefly, then stir in the fire-roasted tomatoes and Worcestershire sauce and simmer.
Make the pesto: Blend the fresh basil, garlic, Parmesan, olive oil, salt and pepper in a food processor.
Finish the sauce: Stir the heavy cream into the meat sauce and remove it from the heat.
Toss the pasta: Coat the cooked fettuccine with the fresh pesto.
Serve: Divide the pesto pasta between bowls and spoon the meat sauce over the top. Finish with Romano or Parmesan and fresh basil.

Substitutions and Variations

Use store-bought pesto: Homemade pesto is quick, but a good-quality refrigerated pesto is an easy shortcut when you’re short on time.
Skip the wine: Replace the red wine with beef broth if you prefer not to cook with alcohol.
Change the pasta: Rigatoni, penne or spaghetti can all work. Choose something sturdy enough to handle both the pesto and meat sauce.
Add some heat: Stir red pepper flakes into the meat sauce if you like your pasta with a little kick.
Gluten-free: Use your favorite gluten-free fettuccine or another sturdy gluten-free pasta. Also check the Worcestershire sauce, sausage and broth if you’re using it as a wine substitute, since these aren’t always gluten-free.

Serving Suggestions

Appetizers: Begin your meal with mushroom focaccia and some marinated mozzarella balls.
Side dishes: Enjoy pesto pasta Bolognese with smoked asparagus, some antipasto skewers or a fresh iceberg wedge salad.
Dessert: Finish off with this playful strawberry pizza.

How to Store Pesto Pasta Bolognese

Store: Keep the pesto pasta and Bolognese sauce in separate airtight containers in the refrigerator for up to 3 days. Storing them separately makes reheating easier and keeps the pasta from soaking up too much sauce.
Freeze: I prefer freezing the Bolognese sauce on its own for up to 3 months rather than freezing the pesto-coated pasta, which can lose some of its texture and fresh basil flavor.
Thaw: Thaw the Bolognese overnight in the refrigerator.
Reheat: Warm the sauce gently on the stove or in the microwave. Reheat the pasta separately, adding a small splash of water if needed, then combine everything when serving.