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Trofie Al Ragu E Pesto - Trofie With A Touch Of Meat And Pesto

Italian.Chef's picture
Ingredients
  Trofie pasta 320 Gram
  Pesto sauce 50 Gram
  Bolognese sauce 150 Gram
  Butter 30 Gram
For the pesto sauce
  Basil 4 Cup (64 tbs) (4 Handfuls)
  Pine nuts 20 Gram
  Parmesan 25 Gram
  Pecorino cheese 25 Gram
  Oil 1 Cup (16 tbs)
  Water 6 Milliliter
  Salt To Taste
  Garlic 1 Clove (5 gm)
For the bolognese sauce
  Oil 1⁄2 Cup (8 tbs)
  Onion 1⁄2
  Beef 200 Gram, minced
  Dried mushrooms 1 Tablespoon, finely chopped
  Ripe tomatoes 2
  Parmesan 40 Gram, finely grated
  Red wine 1⁄4 Cup (4 tbs)
  Butter 40 Gram
Directions

MAKING
1. For Preparing Bolognese Meat Sauce
2. Take a pan and add little oil, lightly brown the chopped onion, and cook it with chopped mushrooms and minced meat.
3. Add tomatoes and little wine to the mixture and simmer it on low heat for about 90 minutes.
4. For preparing Pesto Sauce
5. Clean and dry the basil, and blend it along garlic (optional), pine nuts and little salt in a hand blender or food processor.
6. Spoon the cheese little by little into the blender along with olive oil until the paste is formed.
7. Add water to the sauce and keep it aside.
8. Take a frying pan, and add lots of salted water, and boil the pasta until al dente.
9. Drain the pasta and add it back to the frying pan with meat sauce.
10. Toss the pasta well with sauce and with a knob of butter.

SERVING
11. Serve the Trofie with a tablespoon of pesto sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta

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