Montecarlo-style pasta

• 5 minutes to prepare •  50 minutes to cook  • Serves 4

As gluttonous as Christmas time gets

Montecarlo-style pasta is a first course with a rich sauce and a creamy consistency.

It is a well-established preparation, with rather uncertain origins. What matters is the end result: that is, a satisfying and delicious dish, perfect for family Sundays and winter  holidays. The Montecarlo sauce has a minced meat sauce base, to which we add a little fresh cream and a few spoonfuls of basil pesto, for a very tasty, enveloping and aromatic dish.

We have chosen to season strozzapreti pasta, ideal for collecting every last drop of the delicious sauce, but you can opt for the pasta shape you prefer. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
450 g minced meat
150 g fresh cream

500 g passata di pomodoro
100 ml white dry wine

1 carrot
1 shallot
3 tablespoons pesto, prepared like here
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
2. Add the grated carrot and braise it for a couple of minutes. Then, add the minced meat and let it braise until golden. Finally, pour the white wine and let it evaporate
3. Add the passata di pomodoro, cover with a lid and let it cook for 40 minutes
4. Meanwhile, cook the pasta in boiling salted water
5. Add fresh cream to the ragu' and go on with the cooking unitl the sauce boils again, then switch the heat off
6. Drain pasta al dente. Add it to the ragu' sauce and season it with the pesto. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.