Trofie Al Ragu E Pesto - Trofie with A Touch of Meat and Pesto

Italian.Chef's picture

Nov. 30, 2011


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



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.


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

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 6053Calories from Fat 4278

 % Daily Value*

Total Fat 484 g744.6%

Saturated Fat 108 g540%

Trans Fat 0 g


Sodium 3005 mg125.21%

Total Carbohydrates 299 g99.7%

Dietary Fiber 23 g92%

Sugars 32 g

Protein 121 g242%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet