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If you’re torn between two pasta cravings, this pesto pasta Bolognese recipe is the perfect solution. Creamy homemade pesto coats tender fettuccini, while a hearty, slow-simmered Bolognese sauce made with Italian sausage, beef, and vegetables brings rich depth to every bite. This layered dish is comforting yet fresh, with bright basil, fire-roasted tomatoes, and a splash of red wine. It’s a satisfying twist on two classics, ideal for cozy weeknights or impressing guests without the stress.
This pesto pasta Bolognese combines herby pesto-coated fettuccini with rich, meaty Bolognese sauce. It’s a bold, flavorful fusion of two classic Italian favorites.
If you enjoy this dish, you might also like to try lasagna al forno, antipasto salad or this chicken scallopine recipe.
Why You’ll Love It
Flavor-packed: Basil pesto and slow-simmered Bolognese create layers of bold, balanced flavor.
Hearty and satisfying: This pasta dish is rich enough to serve as a full meal.
Perfect for pasta night: A fun twist on traditional sauces everyone will love.
Make-ahead friendly: The Bolognese can be made in advance and reheated when ready to serve.
Pesto Pasta Bolognese Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Fettuccini: A sturdy pasta that holds the sauces well.
Basil: Fresh and fragrant, the base of the pesto.
Parmesan: Adds saltiness and depth to the pesto.
Garlic: Used in both sauces to bring bold, aromatic flavor.
Olive oil: Helps bind the pesto and sauté the vegetables.
Veggies: Onion, carrots, celery, and shallot are the tasty base of the Bolognese.
Salted butter: Adds richness to the Bolognese sauce.
Italian sausage and ground beef: A blend of meats for a savory, well-rounded sauce.
Tomato purée and fire-roasted tomatoes: Bring depth and acidity to the Bolognese.
Red wine: Enhances the flavor and adds complexity.
Worcestershire sauce: Adds umami and a subtle tang.
Heavy cream: Softens and balances the richness of the meat sauce.
Seasonings: Fennel, peppercorns, oregano, smoked paprika, and kosher salt season the sauce with spice and warmth.
Romano cheese and basil: Finish the dish with savory and fresh touches.
How to Make Pasta Bolognese with Pesto Sauce
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the Bolognese base: Sauté vegetables, garlic and oregano in butter and oil.
Add and cook the meat: Brown sausage and beef, then stir in tomato purée.
Deglaze and simmer: Pour in red wine, add tomatoes and Worcestershire, then simmer.
Finish with cream: Stir in heavy cream for a rich, velvety sauce.
Make the pesto: Blend basil, garlic, parmesan, oil, salt, and pepper in a food processor.
Toss the pasta: Mix cooked fettuccini with pesto and set aside.
Plate and serve: Top pesto noodles with Bolognese, Romano cheese and fresh basil.
Substitutions and Variations
Use store-bought pesto: If you’re short on time, a quality jarred pesto works well.
Substitute the meat: Try ground turkey or plant-based meat alternatives.
Change the pasta: Use rigatoni, penne or spaghetti based on what you have.
Add heat: Stir in crushed red pepper flakes for a spicy kick.
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: I recommend putting the fettuccini with pesto in one airtight container and the homemade Italian beef Bolognese in another. That way, you can enjoy the fettuccini pesto with some chicken or seafood perhaps, or spoon the Bolognese sauce over mashed potatoes for a future meal. Leftovers (of both components) should be fine for up to 3 days in the refrigerator.
Freeze: You can freeze this recipe for up to 3 months.
Thaw: Defrost in the fridge overnight.
Reheat: Warm it back up in a pan on the stove or in the microwave.
Top Tips
Grate cheese fresh: Freshly grated parmesan or Romano melts better and tastes richer.
Deglaze with wine properly: Let the alcohol cook off fully for the best flavor.
Toss the pasta before serving: Mixing with pesto while warm helps the noodles absorb the sauce.
Simmer the Bolognese gently: Low, slow heat deepens the flavor without drying it out.
Pesto Fettuccini with Bolognese Sauce FAQs
Red wine features in many recipes for meat sauce but it’s an optional ingredient in this pasta dinner. If you prefer not to use alcohol in your pesto fettuccini with Bolognese sauce, either replace it with beef broth or simply leave it out.
No, fresh basil is essential for both flavor and texture in pesto.
Homemade Italian Beef Bolognese Recipe
Pesto Pasta Bolognese
Equipment
- Pot Large
Ingredients
For the Pesto Pasta
- 1 Pound fettuccine
- ½ Cup basil, fresh
- ¼ Cup Parmesan, freshly grated
- 2 Teaspoons garlic, freshly minced
- 1 Pinch salt
- 1 Pinch black pepper
- 2 Tablespoons olive oil
For the Bolognese Sauce
- 1 Tablespoon olive oil
- 1 onion, yellow
- 2 carrots
- 1 Stalk celery
- 1 shallot
- 2 Tablespoons salted butter
- 2 Cloves garlic, crushed
- 2 Teaspoons oregano, dried
- ½ Pound Italian sausage
- ½ Pound ground beef
- 2 Tablespoons tomato purée
- ⅓ Cup red wine
- 1 Can tomatoes, 14 Ounces, fire roasted, diced
- 1 Teaspoon Worcestershire sauce
- 2 Tablespoons heavy cream
- 1 Teaspoon fennel
- 1 Teaspoon peppercorns, cracked
- ½ Teaspoon smoked paprika
- ½ Teaspoon kosher salt
Toppings and Garnish
- 4 Ounces Romano cheese, or Parmesan
- basil, freshly chopped
Instructions
- Bring 4 cups of salted water in a pot to a boil for the noodles.
- Preheat a saucepan over medium heat.
- Prepare ingredients for Bolognese sauce. Dice the onion and celery. Peel and grate the carrots and shallot. Combine Italian sausage, ground beef, fennel, cracked peppercorns, salt, and paprika in a bowl and mix well.
- Pour a tablespoon of olive oil into the hot saucepan and swirl to coat. Add the diced onion and celery, and the grated carrots and shallot. Cook for 4 minutes. Make some room in the center and add the butter, garlic and oregano.
- Once melted, stir to combine and clear another space in the center. Add the meat. Sear for 2 minutes, then break the meat apart and fold in with the veggies. Add the tomato purée and stir to combine. Cook for 5 minutes.
- Add the noodles to the boiling water and cook to al dente, about 12 minutes.
- Prepare pesto sauce for noodles. Add all ingredients into a food processor and purée.
- Create an empty space in the center of the Bolognese. Pour the red wine into the space and allow the alcohol to burn off for 1 to 2 minutes. Add in the tomatoes and Worcestershire sauce. Lower heat to a simmer and stir. Cook for 10 minutes.
- Drain noodles and rinse under cold water. Add to a bowl and toss with the pesto. Set aside.
- Stir heavy cream into the bolognese sauce and remove from heat.
- Plate the noodles and top with a scoop of Bolognese, fresh grated Parmesan cheese and fresh basil.
Notes
Deglaze with wine properly: Let the alcohol cook off fully for the best flavor.
Toss the pasta before serving: Mixing with pesto while warm helps the noodles absorb the sauce.
Simmer the Bolognese gently: Low, slow heat deepens the flavor without drying it out.
Nutrition
This pesto pasta Bolognese recipe brings together two Italian classics in one beautiful, balanced dish. The herby brightness of the pesto cuts through the richness of the slow-simmered meat sauce, giving you both freshness and comfort. It’s an ideal option for weeknight dinners or special meals, offering impressive flavor without too much complexity. If you’re craving a hearty pasta dish with a unique twist, this pesto Bolognese recipe is one you’ll want to make again and again.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This recipe was delicious. I used my own freshly made pesto from the basil in my garden. I followed the directions as written except for already having my pesto made. My husband and I were both very happy with it and I will definitely make it again. Thank you for a great recipe.
Flavorful and simple to prepare—this recipe is a hit with everyone!
Wow, this recipe really impressed me! It’s so flavorful and exceeded my expectations.
Tried this yesterday and it was so good! My daughter loved it too!
Fettuccine is my favorite pasta. And that Bolognese sauce is divine!!
Sampled this recipe, and it instantly won my taste buds over!
This was so good. Really filling and delicious. Made it when my sister came to stay. She also loved it.
This looks amazing! Pasta is my comfort food