Ingredients for Pasta alla Montecarlo
- Fresh Pasta (like Trofie): 500 grams
- Tomato Puree: 500 grams
- Ground Beef: 250 grams
- Ground Pork: 200 grams
- Fresh Cream: 125 ml
- Genoese Pesto: 3 tablespoons
- Carrot: 1, finely chopped
- Small Onion: 1, finely chopped
- Dry White Wine: 1 glass
- Extra Virgin Olive Oil: as needed
- Salt: as needed
- Fresh Basil: as needed
Pasta alla Montecarlo is a delightful dish featuring a rich, creamy sauce. Its origins may be a bit unclear, but it’s well-loved for its satisfying taste, making it perfect for family Sundays and holiday meals.
The sauce combines a hearty meat ragu with a touch of fresh cream and Genoese pesto, creating a deeply flavorful and aromatic experience.
While traditionally paired with trofie pasta—ideal for savoring every drop of sauce—you can choose any pasta type you prefer.
Dive into the layers of flavor by following our easy-to-make recipe.
How to Prepare Pasta alla Montecarlo
Step 1: Begin by cleaning and finely chopping the onion and carrot. Sauté them in a large pan with a drizzle of olive oil for a few minutes until they start to soften.
Step 2: Add the ground meat to the pan. Increase the heat to high and brown the meat, stirring continuously with a wooden spoon to ensure even cooking.
Step 3: Once the meat is well-browned and flavorful, deglaze the pan with white wine, allowing it to reduce slightly.
Step 4: Stir in the tomato puree and a pinch of salt. Cover the pan with a lid and let the sauce simmer on low heat for 40-50 minutes. Check occasionally and stir as needed.
Step 5: Incorporate the fresh cream into the sauce, stir well, and bring the mixture back to a boil to thicken.
Step 6: Cook the pasta in a pot of boiling salted water until very al dente. Then drain and transfer the pasta to the saucepan, mixing thoroughly to coat the pasta with the creamy sauce. Remove from heat once the pasta is perfectly cooked and the sauce is creamy.
Step 7: Stir in the Genoese pesto quickly, mixing it into the pasta and sauce.
Step 8: Serve the Pasta alla Montecarlo hot, garnished with fresh basil leaves.
Cooking Tips and Storage Advice for Pasta alla Montecarlo
Cooking Tips:
- For the ragù, select high-quality meat. For a rich and succulent flavor, include some pork. For a lighter taste, opt for beef, veal, chicken, or turkey.
- While trofie pasta is traditionally used, you can easily substitute it with other types of short fresh pasta like strozzapreti or fusilli to suit your preference.
Storage Advice:
- The pasta is best enjoyed fresh and hot; however, you can prepare the ragù ahead of time.
- Keep the sauce refrigerated and simply boil the pasta when you’re ready to serve, combining it with the heated sauce for a quick and delicious meal.
