Pasta Montecarlo by @_buonidea_

1h

4 servings

🍝

320 g

Pasta

🥩

150 g

Ground beef

🍖

150 g

Ground pork

🧅

1

Onion

🥕

1

Carrot

🍷

240 ml

White wine

🍅

400 ml

Tomato passata

🫒

60 ml

Olive oil

🧂

Salt

🥛

200 ml

Fresh cream

🌿

30 g

Basil

🥜

30 g

Pine nuts

🧄

1 clove

Garlic

🧀

1 tbsp

Pecorino cheese

  1. Sauté
    • Carrot
    • Onion
    • Olive oil

    In a pot, sauté the chopped carrot and onion in a drizzle of olive oil until softened.

  2. Add
    • Ground beef
    • Ground pork

    Add the ground beef and ground pork and brown over high heat for a few minutes, stirring occasionally.

  3. Deglaze
    • White wine

    Deglaze with the white wine and let the alcohol evaporate.

  4. Add
    • Tomato passata
    • Salt

    Add the tomato passata, season with salt, and simmer over low heat for about 30 minutes, stirring occasionally.

  5. Combine
    • Basil
    • Pecorino cheese
    • Pine nuts

    Meanwhile, in a mixer, combine the basil leaves, grated pecorino, pine nuts, the garlic clove with the germ removed, a pinch of salt and the olive oil.

  6. Blend

    Blend until you get a creamy, smooth consistency, then transfer the pesto to a bowl.

  7. Cook
    • Pasta
    • Salt

    Bring a pot of salted water to a boil and cook the pasta according to the package instructions.

  8. Add
    • Fresh cream

    Add the fresh cream to the ragù.

  9. Cook
    • Pasta
    • Ground beef
    • Ground pork

    Cook for a few minutes over medium heat, stirring occasionally to combine everything well.

  10. Add

    Add the pesto and stir until you get a homogeneous consistency.

  11. Drain
    • Pasta

    Drain the pasta al dente and pour it directly into the pan with the sauce.

  12. Toss
    • Pasta
    • Ground beef
    • Ground pork

    Toss over medium heat for a couple of minutes, stirring well to combine everything and get a creamy consistency.

  13. Serve
    • Pasta

    Serve the Pasta Montecarlo immediately, hot and steaming.

Pasta Montecarlo by @_buonidea_

1h

4 servings

🍝

320 g

Pasta

🥩

150 g

Ground beef

🍖

150 g

Ground pork

🧅

1

Onion

🥕

1

Carrot

🍷

240 ml

White wine

🍅

400 ml

Tomato passata

🫒

60 ml

Olive oil

🧂

Salt

🥛

200 ml

Fresh cream

🌿

30 g

Basil

🥜

30 g

Pine nuts

🧄

1 clove

Garlic

🧀

1 tbsp

Pecorino cheese

Preparation Steps

  1. Step 1/13

    In a pot, sauté the chopped carrot and onion in a drizzle of olive oil until softened.

    🥕Carrot
    🧅Onion
    🫒Olive oil
    🍲Pot
    🥄Wooden spoon
    🔪Knife
    🪵Cutting board

  2. Step 2/13

    Add the ground beef and ground pork and brown over high heat for a few minutes, stirring occasionally.

    🥩Ground beef
    🍖Ground pork
    🍲Pot
    🥄Wooden spoon

  3. Step 3/13

    Deglaze with the white wine and let the alcohol evaporate.

    🍷White wine
    🍲Pot
    🥄Wooden spoon

  4. Step 4/13

    Add the tomato passata, season with salt, and simmer over low heat for about 30 minutes, stirring occasionally.

    🍅Tomato passata
    🧂Salt
    🍲Pot
    🥄Wooden spoon

  5. Step 5/13

    Meanwhile, in a mixer, combine the basil leaves, grated pecorino, pine nuts, the garlic clove with the germ removed, a pinch of salt and the olive oil.

    🌿Basil
    🧀Pecorino cheese
    🥜Pine nuts
    🧄Garlic
    🧂Salt
    🫒Olive oil

  6. Step 6/13

    Blend until you get a creamy, smooth consistency, then transfer the pesto to a bowl.

    🥣Bowl

  7. Step 7/13

    Bring a pot of salted water to a boil and cook the pasta according to the package instructions.

    🍝Pasta
    🧂Salt
    🍲Pot

  8. Step 8/13

    Add the fresh cream to the ragù.

    🥛Fresh cream
    🍲Pot
    🥄Wooden spoon

  9. Step 9/13

    Cook for a few minutes over medium heat, stirring occasionally to combine everything well.

    🍲Pot
    🥄Wooden spoon

  10. Step 10/13

    Add the pesto and stir until you get a homogeneous consistency.

    🍲Pot
    🥄Wooden spoon
    🥣Bowl

  11. Step 11/13

    Drain the pasta al dente and pour it directly into the pan with the sauce.

    🍝Pasta
    🧺Colander
    🍳Pan

  12. Step 12/13

    Toss over medium heat for a couple of minutes, stirring well to combine everything and get a creamy consistency.

    🍳Pan
    🥄Wooden spoon

  13. Step 13/13

    Serve the Pasta Montecarlo immediately, hot and steaming.

    🍳Pan

Composition

Ingredients

Types

Grains, Meat, Vegetables, Beverages, Alcohol, Oils, Spices, Dairy, Herbs, Nuts

Ingredients

Pasta, Ground beef, Ground pork, Onion, Carrot, White wine, Tomato passata, Olive oil, Salt, Fresh cream, Basil, Pine nuts, Garlic, Pecorino cheese

Notes

White wine (a glass), Olive oil (a drizzle, for the sauté, for the pesto), Salt (fine salt, to taste), Basil (leaves, for the pesto), Garlic (germ removed), Pecorino cheese (grated)

Allergens

Gluten, Sulphites, Milk, Tree nuts

Dietetics

Dietary regimen

High-Protein, soy-free

Calories

680 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 55g, Fat: 38g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 520mg, Calcium: 150mg, Iron: 3mg, Potassium: 600mg

Vitamins

Vitamin A: 450µg, Vitamin C: 8mg, Vitamin K: 30µg, Vitamin B12: 1.5µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Pot, Bowl, Pan, Knife, Cutting board, Wooden spoon, Colander

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday

Origin

Source

Platform

instagram

Original Creator

@_buonidea_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Saucy, Tender

Flavors

Savory, Umami, Rich, Garlicky, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated leftovers : 2-3 days (Store in an airtight container,Reheat gently on the stove or microwave before serving), freezer : up to 2 months (Store the ragù and sauce in an airtight container; pesto's fresh basil flavor and texture may degrade; best to freeze before adding cream and pesto if possible)