Pesto Fettuccini with Bolognese Sauce

Why You’ll Love This Recipe

This recipe is the best of both worlds—creamy, flavorful pesto meets robust, slow-cooked Bolognese. The pesto adds a herby brightness that balances the depth of the meat sauce beautifully. It’s a restaurant-quality meal that’s surprisingly easy to make at home. Whether you’re a fan of classic Italian dishes or just love pasta with bold flavors, this one will quickly become a staple in your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fettuccini pasta
• Ground beef or a mix of beef and pork
• Olive oil
• Onion, finely chopped
• Garlic, minced
• Carrot, diced
• Celery, diced
• Crushed tomatoes or tomato puree
• Tomato paste
• Dry red wine (optional)
• Whole milk or cream
• Fresh basil pesto
• Grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Directions

1. In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery; sauté until softened.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Stir in the ground meat and cook until browned, breaking it apart with a spoon.
4. Pour in the wine, if using, and let it reduce for a few minutes.
5. Add crushed tomatoes and tomato paste; season with salt and pepper. Lower the heat and simmer for 30–45 minutes, stirring occasionally.
6. Add milk or cream toward the end of cooking to enrich the sauce and balance the acidity.
7. Meanwhile, cook the fettuccini according to package directions until al dente. Drain, reserving a bit of pasta water.
8. In a separate pan, warm the pesto over low heat. Add the cooked pasta, tossing gently to coat. Add a splash of pasta water if needed.
9. Plate the pesto fettuccini, then top generously with the Bolognese sauce.
10. Finish with Parmesan and fresh basil before serving.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Vegetarian version: Replace the meat with lentils, mushrooms, or a plant-based ground substitute.
• Spicy kick: Add a pinch of red pepper flakes to the Bolognese for extra heat.
• Creamier pesto: Stir in a bit of ricotta or mascarpone cheese with the pesto.
• Different pasta: Try tagliatelle, pappardelle, or even spaghetti if fettuccini isn’t available.
• Nut-free pesto: Use sunflower seeds or pumpkin seeds instead of pine nuts.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of water or milk to loosen the sauce. For longer storage, freeze the Bolognese sauce (without the pasta) for up to 3 months. Thaw overnight in the refrigerator and warm before serving with freshly cooked pasta and pesto.

FAQs

Can I use store-bought pesto for this recipe?

Yes, high-quality store-bought pesto works well, but homemade pesto gives a fresher flavor.

Can I make the Bolognese sauce ahead of time?

Absolutely. It actually tastes better the next day as the flavors meld together.

What type of meat works best for Bolognese?

A mix of ground beef and pork provides the best balance of flavor and texture.

Can I skip the wine in the sauce?

Yes, you can omit it or replace it with beef broth for depth without alcohol.

What’s the best way to prevent the sauce from being too acidic?

Adding milk or cream at the end helps mellow the acidity of the tomatoes.

Can I use a different pasta shape?

Yes, though fettuccini holds the sauce beautifully, any pasta with ridges or flat shape will work.

How can I make this dish dairy-free?

Use a dairy-free pesto and substitute milk with a plant-based alternative like oat or almond milk.

Can I make the sauce in a slow cooker?

Yes. After browning the meat, transfer all ingredients to a slow cooker and cook on low for 6–8 hours.

How do I keep the pasta from sticking together?

Toss it immediately with pesto or a bit of olive oil after draining.

Is this dish suitable for freezing?

Freeze only the Bolognese sauce; the pesto pasta is best made fresh.

Conclusion

Pesto Fettuccini with Bolognese Sauce brings together the comforting richness of Italian tradition with a bright, modern twist. It’s a meal that feels both indulgent and fresh, perfect for family dinners or a special date night at home. With its balance of textures and flavors, this dish will surely earn a regular spot in your pasta rotation.

Pesto Fettuccini with Bolognese Sauce

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A delicious fusion of creamy basil pesto and rich, slow-simmered Bolognese sauce tossed with tender fettuccini pasta. This dish perfectly balances hearty, savory meat flavors with fresh, herby brightness—ideal for cozy dinners or special occasions.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

• 12 oz fettuccini pasta
• 1 lb ground beef or a mix of beef and pork
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) crushed tomatoes or tomato puree
• 2 tbsp tomato paste
• 1/2 cup dry red wine (optional)
• 1/2 cup whole milk or cream
• 1/2 cup fresh basil pesto
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves, for garnish

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion, carrot, and celery; sauté until softened.
2. Add garlic and cook for about 30 seconds, until fragrant.
3. Stir in the ground meat and cook until browned, breaking it apart with a spoon.
4. Pour in the wine, if using, and let it reduce for a few minutes.
5. Add crushed tomatoes and tomato paste; season with salt and pepper. Lower heat and simmer for 30–45 minutes, stirring occasionally.
6. Stir in milk or cream toward the end to enrich the sauce and balance acidity.
7. Meanwhile, cook the fettuccini in salted water until al dente. Drain, reserving a little pasta water.
8. Warm the pesto in a separate pan over low heat. Add the cooked pasta and toss gently to coat, adding pasta water if needed.
9. Plate the pesto-coated fettuccini and top generously with Bolognese sauce.
10. Garnish with grated Parmesan and fresh basil leaves before serving.

Notes

• For a vegetarian option, replace meat with lentils, mushrooms, or plant-based ground.
• To make it spicy, add red pepper flakes to the sauce.
• Use nut-free pesto if preferred.
• Store Bolognese separately for freezing up to 3 months.
• Reheat gently with a splash of water or milk to restore texture.

Nutrition

• Serving Size: 1 plate (approx. 1/6 of recipe)
• Calories: 620
• Sugar: 8g
• Sodium: 720mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 85mg