Pasta alla Montecarlo: the recipe for the rich and creamy dish

The Montecarlo pasta it’s a first with a rich dressing and a creamy consistency. It is a well-established preparation, with rather uncertain origins. What matters is the end result: a satisfying and gourmet dish, perfect for Sundays with the family ei holidays.

Montecarlo sauce has a base of meat sauce, to which is added a little sour cream and a few tablespoons of Genoese pesto, for a very tasty, enveloping and aromatic dish. We have chosen to season you trophy, ideal for scooping up every last drop of the delicious sauce, but you can opt for the pasta shape you prefer. Follow our recipe step by step.

How to prepare Montecarlo pasta

Peel and chop the onion and carrot with a knife (1). Then collect them in a large pan with a drizzle of oil and fry for a few minutes.

Add the meat and brown it over high heat, peeling it with a wooden spoon (2).

When the meat appears colored, mix with the wine (3).

Add the tomato puree, salt, mix and cover with the lid (4). Cook over low heat for 40-50 minutes, watching occasionally.

Add the cream, mix (5) and bring to the boil again.

Boil the pasta in boiling salted water, drain it al dente and pour it into the saucepan (6). Mix well and turn off as soon as the pasta is cooked and the sauce is creamy.

Add the pesto (7) and mix quickly.

Serve the Trofie alla Montecarlo very hot, ending with a few fresh basil leaves (8).

Advice

For the ragù, use a little meat pulp of excellent quality: if you want an intense and succulent flavor, add a part of pork, for a more delicate taste, opt for beef, veal, chicken or turkey instead.

Instead of trofie, you can use another format of fresh pasta short, like strozzapreti or fusilli.

storage

We recommend that you prepare the pasta and enjoy it hot right now; you can prepare the ragù in advance and boil the trofie just before putting them on the table.