Fettuccine Pesto Bolognese

Instructions

1. Prepare the ingredients

   Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash, dry, and peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

2. Cook the pasta

   Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 3/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

3. Make the bolognese

   Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef and sliced carrots; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the chopped garlic, tomato paste, worcestershire, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4. Finish the pasta & serve your dish

   To the pot of cooked pasta, add the bolognese, pesto, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cheese. Enjoy!