Monte Carlo pasta is a rich and hearty main course, easy to prepare.
It is a widely known recipe, but of uncertain origin, starting from a meat ragù enriched with cream and pesto, a tasty dish perfect for Sunday lunch or festive days.
Read how to make Monte Carlo pasta with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11 oz pasta
- 2 cups tomato sauce
- 9 oz ground veal
- 7 oz ground pork
- 1/2 cup heavy cream
- 3.5 oz Genovese pesto
- Half glass white wine
- 1 onion
- 1 carrot
- basil
- extra virgin olive oil
- salt
Preparation of Monte Carlo pasta
Peel the carrot, clean the onion, and chop them.
In a large pan or wok, heat a drizzle of extra virgin olive oil and sauté the prepared mince.
Add the meat and let it brown on all sides, stirring constantly.
Deglaze with the wine and let it evaporate.Add the tomato sauce, season with salt, then lower the heat, cover with a lid, and cook for about forty minutes, stirring occasionally.
Then add the cream, stir, and let it cook for a few more minutes.Cook the pasta al dente in plenty of salted boiling water, drain it, and add it to the sauce.
Mix thoroughly.
Remove from the heat, add the pesto, and mix again.
Serve your Monte Carlo pasta immediately, hot, garnishing each plate with a few fresh basil leaves as desired.
Notes
Also visit the collection of Sunday Main Courses with many easy and tasty ideas perfect for Sunday family lunch: find it by clicking HERE.
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