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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for pesto fettuccini with Bolognese sauce. This pasta dinner with homemade Italian beef Bolognese meat sauce is delicious!
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5 from 10 votes

Pesto Fettuccini with Bolognese Sauce

Pesto fettuccini with Bolognese sauce is a delicious pasta dinner. It’s a homemade Italian beef Bolognese meat sauce and fettuccine pasta. So if you love hearty Italian dishes like this fettuccini with pesto and the best Bolognese recipe, try this!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Meals, Pasta
Cuisine: Italian
Keyword: hearty, Sauce
Servings: 8
Author: Bella Bucchiotti

Ingredients

Pesto Pasta

Bolognese Sauce

  • 1 Tablespoon extra virgin olive oil
  • 1 onion yellow
  • 2 carrots
  • 1 Stalk celery
  • 1 shallot
  • 2 Tablespoon salted butter
  • 2 Cloves garlic crushed
  • 2 Teaspoon oregano dried
  • ½ Pound Italian sausage
  • ½ Pound ground beef
  • 2 Tablespoon tomato purée
  • ⅓ Cup red wine
  • 1 Can tomatoes 14 Ounces, fire roasted, diced
  • 1 Teaspoon Worcestershire
  • 2 Tablespoon heavy cream
  • 1 Teaspoon fennel
  • 1 Teaspoon peppercorns cracked
  • ½ Teaspoon smoked paprika
  • ½ Teaspoon kosher salt

Toppings and Garnish

  • 4 Ounces Romano cheese block or parmesan
  • basil fresh, chopped

Instructions

  • Bring 4 cups of salted water 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 1 tbsp olive oil into the hot pan and swirl to coat. Add the diced onion and celery, and the grated carrots and shallot. Cook for 4 minutes. Make a hole in the center and add the butter, garlic, and oregano. Once melted, stir to combine and clear a 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 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 hole and allow the alcohol to burn off (1 to 2 minutes) next, add in the tomatoes and Worcestershire. 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 garnish with basil ribbons.

Nutrition

Calories: 570kcal | Carbohydrates: 47g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 660mg | Potassium: 465mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3007IU | Vitamin C: 4mg | Calcium: 251mg | Iron: 3mg

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