Pesto Pasta Bolognese
This pesto pasta Bolognese combines fresh basil pesto and hearty meat sauce in one bold, flavorful pasta dish. Perfect for dinner any night.
Servings: 8
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
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.
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
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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