Pesto Pasta Bolognese

Pesto Pasta Bolognese: A Flavorful Fusion of Two Italian Classics

When it comes to comforting, hearty meals, pasta is always a favorite. But why settle for just one sauce when you can enjoy the best of both worlds? Pesto Pasta Bolognese combines two iconic Italian dishes—pesto and Bolognese sauce—into a single, deliciously layered dish. The richness of the meaty Bolognese sauce is beautifully balanced with the fresh, herby vibrance of pesto, making this fusion recipe a showstopper at any dinner table.

Whether you’re a fan of traditional Bolognese or simply love the bold flavors of pesto, this dish will leave you craving more. In this article, we’ll guide you through the process of making Pesto Pasta Bolognese, with tips to help you create the perfect combination of flavors and textures.

What is Pesto Pasta Bolognese?

Pesto Pasta Bolognese is a creative twist on the classic pasta Bolognese. While traditional Bolognese sauce consists of slow-cooked meat, tomatoes, and vegetables, the addition of pesto—made from fresh basil, garlic, pine nuts, olive oil, and Parmesan—adds a vibrant, herbaceous depth to the dish. The pasta is typically tossed with the rich, savory Bolognese sauce and finished with a generous drizzle of pesto, creating a delightful contrast of flavors.

This recipe can be made with your choice of pasta, but it’s often paired with tagliatelle, spaghetti, or fettuccine, as these pasta shapes can hold the hearty sauces well.

Ingredients for Pesto Pasta Bolognese

For this Pesto Pasta Bolognese, you will need two main components: the Bolognese sauce and the pesto. Below are the ingredients for both:

For the Bolognese Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium carrot, grated or finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground beef (or a mix of beef and pork for a richer flavor)
  (For a vegetarian version, use lentils or mushrooms as a meat substitute)
• 1/2 cup red wine (optional, but recommended for depth of flavor)
• 1 can (14 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup whole milk or heavy cream (optional, for a creamier sauce)
• 1/4 cup fresh parsley, chopped (for garnish)

For the Pesto:

• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts (or walnuts as a substitute)
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• 1/4 cup nutritional yeast or vegan Parmesan (for a dairy-free version)
  (Alternatively, use regular Parmesan for a non-vegan version)
• Salt and pepper to taste

For the Pasta:

• 12 oz pasta of your choice (spaghetti, fettuccine, tagliatelle, or penne work well)
• Salt for the pasta water

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