Pesto Fettuccini with Bolognese Sauce

Why You’ll Love This Recipe

This recipe brings together the best of both worlds—creamy pesto and hearty meat sauce—for a uniquely flavorful experience. The fettuccini noodles perfectly capture the robust sauce, while the vibrant pesto adds freshness and complexity. It’s a delicious, comforting dish that’s easy to prepare and guaranteed to impress your guests or satisfy your craving for Italian comfort food.

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
• Onion, finely chopped
• Garlic, minced
• Carrot, diced
• Celery, diced
• Tomato paste
• Crushed tomatoes or tomato puree
• Olive oil
• Salt and black pepper
• Red pepper flakes (optional)
• Fresh basil or Italian seasoning
• Heavy cream or whole milk (optional, for a creamier Bolognese)
• Fresh or store-bought pesto
• Parmesan cheese, grated

Directions

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, carrot, and celery. Sauté until soft and fragrant.
2. Stir in the minced garlic and cook for another minute.
3. Add the ground meat and cook until browned, breaking it apart with a spoon. Season with salt, pepper, and red pepper flakes if using.
4. Stir in tomato paste and cook for a couple of minutes to deepen the flavor.
5. Add crushed tomatoes and herbs. Bring to a simmer and reduce heat to low. Let the sauce cook gently for 30–45 minutes, stirring occasionally. Add cream or milk for a richer sauce, if desired.
6. While the sauce simmers, cook the fettuccini according to package instructions. Drain and set aside.
7. Stir pesto into the finished Bolognese sauce just before serving. Adjust seasoning if needed.
8. Toss the pasta with the pesto Bolognese or serve the sauce over the pasta.
9. Garnish with freshly grated Parmesan cheese and fresh basil.

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: Use lentils or plant-based meat instead of ground meat.
• Spicy kick: Add more red pepper flakes or a dash of hot sauce.
• Creamy pesto twist: Mix pesto with a splash of cream before stirring it into the Bolognese.
• Gluten-free: Use gluten-free fettuccini pasta.
• Cheese lovers: Add mozzarella or ricotta on top before serving.
• Nut-free pesto: Use sunflower seeds or omit nuts altogether in the pesto.
• Green boost: Stir in baby spinach or kale at the end of cooking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also microwave individual servings, covered, for 1–2 minutes until heated through.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

How do I keep the fettuccini from sticking together?

Toss the cooked pasta with a bit of olive oil after draining or mix it with the sauce immediately to prevent sticking.

Can I use store-bought pesto?

Yes, store-bought pesto works great and saves time. Choose a high-quality brand for the best flavor.

Can I make the Bolognese sauce ahead of time?

Absolutely. The sauce can be made up to 3 days in advance and stored in the refrigerator.

Is this dish freezer-friendly?

Yes, the Bolognese sauce freezes well. Freeze the sauce separately from the pasta for best texture when reheating.

What type of meat works best?

A combination of ground beef and pork provides the richest flavor, but ground turkey or chicken can also be used.

Can I use a different type of pasta?

Yes, spaghetti, tagliatelle, or rigatoni are good alternatives to fettuccini.

Is pesto usually added to Bolognese?

Traditionally, no. This recipe is a creative twist that combines the two for extra depth and flavor.

Can I use fresh tomatoes instead of canned?

Yes, just blanch, peel, and crush the tomatoes before adding them to the sauce. You may need to cook longer to thicken.

How can I make the sauce thicker?

Let it simmer longer uncovered or stir in a spoonful of tomato paste to concentrate the flavor.

What’s the best way to serve this dish?

Serve hot, topped with freshly grated Parmesan and a few basil leaves for a beautiful and flavorful finish.

Conclusion

Pesto Fettuccini with Bolognese Sauce is a delicious fusion of bold and comforting Italian flavors. Whether you’re cooking for your family or entertaining guests, this dish delivers the perfect balance of herby freshness and meaty richness. It’s easy to prepare, adaptable to your preferences, and sure to become a new favorite in your pasta night rotation.

Pesto Fettuccini with Bolognese Sauce

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A rich fusion of two Italian classics, this Pesto Fettuccini with Bolognese Sauce blends fragrant pesto with a hearty meat sauce for a comforting and flavor-packed pasta dish perfect for any occasion.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 to 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
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp tomato paste
• 1 can (14 oz) crushed tomatoes or tomato puree
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/2 tsp red pepper flakes (optional)
• 1 tsp Italian seasoning or chopped fresh basil
• 1/4 cup heavy cream or whole milk (optional)
• 1/3 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion, carrot, and celery. Sauté until soft and fragrant, about 5–7 minutes.
2. Add minced garlic and cook for 1 minute.
3. Stir in ground meat. Cook until browned, breaking it up with a spoon. Season with salt, black pepper, and red pepper flakes if using.
4. Mix in tomato paste and cook for 2 minutes to deepen flavor.
5. Pour in crushed tomatoes and add Italian seasoning or basil. Bring to a simmer, then reduce heat to low. Cook uncovered for 30–45 minutes, stirring occasionally. Add cream or milk if a richer texture is desired.
6. Meanwhile, cook the fettuccini according to package instructions. Drain and set aside.
7. Stir pesto into the finished Bolognese sauce. Taste and adjust seasoning as needed.
8. Combine pasta with the pesto Bolognese sauce or serve the sauce over the pasta.
9. Garnish with grated Parmesan cheese and fresh basil before serving.

Notes

• Use a mix of beef and pork for deeper flavor.
• Store-bought pesto works well if you’re short on time.
• To make it vegetarian, replace meat with lentils or plant-based ground.
• Simmer longer for a thicker sauce or add tomato paste to thicken.
• Use gluten-free pasta if needed.

Nutrition

• Serving Size: 1 plate (approx. 1.5 cups)
• Calories: 620
• Sugar: 7g
• Sodium: 780mg
• Fat: 32g
• Saturated Fat: 11g
• Unsaturated Fat: 18g
• Trans Fat: 0.5g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 75mg