Montecarlo-Style Creamy Meat Sauce Pasta Recipe

Pasta alla Montecarlo is a rich, comforting meat sauce featuring sautéed vegetables, ground beef and Italian sausage simmered in a tomato-cream base and finished with a touch of basil pesto. The result is a uniquely flavorful pasta that balances rustic heartiness with bright herbaceous notes—definitely worth trying.

Like Pasta alla Zozzona, Pasta alla Montecarlo is one of those recipes that feels surprisingly indulgent and a bit rule-breaking for traditional Italian cuisine. It has an almost “clean out the fridge” vibe—simple, bold ingredients combined in a way that just works.

Monte Carlo sits in Monaco, close to both France and Italy and within easy reach of Liguria, the home of basil pesto. Though the exact origins of this dish are unclear, it borrows influences from the surrounding regions: creamy French-inspired sauces, Ligurian pesto, and the hearty meat ragùs typical of northern Italy. Add a dash of Monte Carlo glamour and you get a satisfying, slightly decadent pasta.

Ingredient notes

• Basil pesto – Homemade pesto gives the best flavor; you only need 2–3 tablespoons for the sauce, but making a full batch leaves extra for sandwiches, salads, or future dishes.
• Ground beef – Ground veal is another authentic option and produces a delicate result. Use whichever you prefer or have on hand.
• Italian sausages – Choose mild, regular sausages rather than spicy varieties to keep the sauce balanced.

Visual walk-through of the recipe

Step-by-step photos are shown below to guide you. The complete written instructions appear in the recipe card further down.

Prep – Make pesto if using homemade. Bring a large pot of salted water to a boil and finely chop the carrot and onion.

Step 1 – Sauté the chopped vegetables over medium heat until soft but not browned, about 7–8 minutes.

Step 2 – Add the sausages (removed from their casings) and the ground beef or veal. Cook until the meat is nicely browned.

Step 3 – Pour in white wine and reduce it by about half, cooking until the alcohol aroma has faded. Stir in tomato paste and then add the cream with a small pinch of salt and pepper. Simmer gently over medium-low heat for 15–20 minutes to meld the flavors.

Step 4 – When the sauce is ready, turn off the heat and stir in the pesto along with the cooked al dente pasta. Toss thoroughly so the pasta is evenly coated, finish with a generous grating of Parmigiano Reggiano and serve.

Recipe tips

• Best pasta shapes – Short shapes like rigatoni, penne or orecchiette work well because they catch the sauce, but long pasta such as tagliatelle is also delicious.
• Make ahead – The sauce can be prepared in advance and refrigerated (do not add pasta). Reheat gently on the stove when ready to serve and loosen with a splash of pasta water if needed.