Perfect for family dinners or even solo indulgence, it’s a beautiful balance of rich meatiness and herbaceous pesto that’s sure to please everyone at the table. Whether you’re a seasoned chef or a kitchen newbie, this recipe provides a satisfying experience with every step.
Ingredients:
For the Basil Pesto Sauce:
- 1 cup fresh basil leaves
- 1 ounce (25 grams) pine nuts, toasted
- 1 garlic clove, peeled
- 2 ounces (50 grams) Parmesan or Pecorino cheese, finely grated
- ½ cup (60 milliliters) olive oil
- Salt, to taste
For the Pasta:
- 1 pound (350 grams) ground beef
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1 small chili pepper, finely chopped (optional, for a hint of spice)
- 2 tablespoons olive oil, divided
- 9 ounces (250 grams) pasta of choice (penne, fusilli, or spaghetti work well)
- 1 tablespoon tomato paste
- ½ cup (100 milliliters) milk
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
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