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My family’s favorite Pesto Pasta Bolognese. Slow cooked Italian Bolognese sauce with a mix of meat, vegetables, tomatoes, and a splash of vodka to create the most delicious and rich Bolognese. A little pesto adds a pop of fresh flavor. Serve this sauce over rigatoni pasta and top with plenty of freshly grated parmesan cheese. All it needs is a side of crusty bread for mopping up all that sauce. You simply can’t go wrong with this warming Bolognese.
December recipes are a little different for me. Each one I share really needs to feel special. I don’t just want a dish to serve on Monday night, but one you can serve at your next dinner party too.
With so much entertaining happening during the busy holiday season, we need dinners that are simple, but special, you know?
This Bolognese has become my family’s favorite. My brothers especially love this. It’s perfect to serve while everyone is home for Christmas break!
I first made this for my older brother. My siblings have been asking me to make them a good, classic Bolognese dinner for years. I knew when I finally decided to make this recipe that I had to get the sauce just right. It took a few rounds of testing – but no one seemed to mind.
Each version was slightly different, but the recipe I landed on is truly perfect.
It has a few elements that really make it extra special.
The details
What’s awesome about this sauce is that it’s mostly hands-off and simply simmers on the stove all day long. In fact, it’s even better if you can make the sauce the day before to really allow the amazing flavors to develop.
Start by cooking some pancetta. The pancetta is pretty traditional in an Italian style Bolognese and adds a really deep flavor to the sauce. Next add in the veggies, then all the meats. I love to use a combination of ground beef, bison, and pork.
When the meat is browned, stir in the tomatoes and cook until they really coat all of the meat. Then add some vodka, just like you’d make an alla vodka sauce. The vodka balances the tomatoes and creates the most flavorful sauce.
Stir in water and simmer the sauce with thyme and a parmesan rind.
Finish it up
The longer you can cook the sauce over low heat, the better. The more time it has to cook, the more flavor it will develop. And as I said, this is great for making the day before too.
When you’re ready to serve, just boil off some pasta and then toss the sauce with the pasta. I usually add a handful of parmesan cheese too. Then just serve and enjoy! Oh, and be sure to serve with chunks of crusty bread for mopping up all that sauce…delicious.
This recipe feeds a lot, probably way more than you need, so chances are you’ll have leftovers. And those leftovers…they are amazing.
You can serve throughout the week with pasta or make cheesy stuffed peppers (our favorite). You can also freeze the leftover sauce too. The options are endless!
Looking for other family dinner recipes? Here are a few ideas:
Cider Braised Short Ribs with Caramelized Onions
30 Minute Coq au Vin Chicken Meatballs
Lastly, if you make my family’s favorite Pesto Pasta Bolognese be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
My Family’s Favorite Pesto Pasta Bolognese
Servings: 8
Calories Per Serving: 783 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 ounces pancetta, chopped
- 1 yellow onions. chopped
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 red bell pepper, chopped
- 6 cloves garlic, chopped
- 1 pound ground beef
- 1 pound ground bison
- 1 pound ground pork
- 1 tablespoon fish sauce
- 2 cans (6 ounce) tomato paste
- 1/2 cup vodka
- 1 can (28 ounce) crushed tomatoes
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 parmesan rind
- 1 cup milk
- 1/3 cup basil pesto
- cooked pasta, for serving
Instructions
- 1. In a large dutch oven, cook the pancetta over medium heat, until crispy, 5 minutes. Add the onion, carrots, celery, and red pepper, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute.2. Add the beef, bison, and pork. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste and cook 5 minutes, then pour in the vodka. Add the crushed tomatoes, 3 cups water, and fish sauce. Stir in the thyme, bay leaf, and parmesan rind. Season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until thickened, 2-3 hours or up to all day. If the sauce seems dry at any point, add up to 1 cup water. 3. Discard the thyme, bay leaf, and parmesan rind. Stir in the milk and pesto, cook until warmed through, 10-15 minutes. 4. Meanwhile, boil the pasta until al dente. Drain and add back to the pot. Ladle the sauce over the pasta and toss to combine. Divide the pasta among bowls and ladle the bolognese over top. Serve topped with parmesan, and fresh herbs. Enjoy!
Made this for the NYE dinner…. It came out great. Everyone had seconds! It was awesome.
Hi Manuel,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Absolutely delicious, best sauce I’ve ever made. Not watery- but I did drain grease/liquid after browning meat.
Hey Joni,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Excellent recipe, Tieghan!! I used half chicken stock and half water and cut back the total broth just a bit and it couldn’t be better! Thanks for the fabulous recipe! Keep ‘em coming!
Hey Lindsay,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Just made this yummy recipe as a surprise for my husband who does all of the cooking in our house (yes, lucky me)! The high compliment in our house is when the other one says “this is restaurant worthy” and this bolognese got that high praise! Love the unusual additions of pesto sauce and Parmesan rind. We always share our dinners with neighbors and I’m sure they’re going to be hoping for more next time we come around, for sure. Thanks a great start to the new year!
Hey Sandy,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
I followed the recipe to the letter and it was absolutely amazing!! I did cook it on low for a LONG time (probably 7 hours total) but it was shockingly easy and beyond delicious. I didn’t find it watery at all (maybe because I cooked it so long?). Regardless, it was a damn good bolognese and I will happily add this to my regular recipe rotation. Thank you so much!!!!
Hey Courtney,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
My husband is Italian and absolutely loved the flavors of this recipe. He said, “Honey, you’ve outdone yourself, please make this again!”. Thank you Tieghan.
Hey Tina,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
The taste and ease of this is phenomenal. I did feel it needed more seasoning so I added some Italian seasonings. Also, I would agree with everyone who said it’s on the watery side. I might start with only 2c of water next time. Had to turn up the heat significantly at hour 3 as it didn’t seem like it was ever going to reduce down. Other than that, super delicious!
Hi AJ,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
5 stars for It Smells Good Already! Used the pancetta and pesto cant wait till dinner! I found you on instagram and the photo of this made my mouth water!
I look forward to testing more. happy new year!
paula – sacramento ca
Hey Paula,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
What do we do w the pesto and milk? Making this now! Looks awesome
Never mind found step 3! Sauce is fantastic but a little watery so keep simmering it?
I would yes!
Hi Matt,
The pesto and milk are added in step 3. Please let me know if you have any other questions. xTieghan
Loved it! Made it with pork ribs for Christmas. Crowd fav!!
Hi Edith,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
Can the sauce be frozen ahead of time? Got a new grandbaby coming. Thought I’d get a jump on cooking!
Hi Kathy,
You bet, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
The fish sauce….is it really necessary? I have an aversion to all things from the sea but want to make this for entertaining family over New Years and wouldn’t want to mess it up.
Hi Penelope,
You can skip the fish sauce. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Is there something that I can substitute in place of the Parmesan rind?
Hi Maya,
You can add some parmesan cheese or just skip it. Please let me know if you give the recipe a try, I hope you love it! xTieghan
What can I use instead of bison?
Hi Sarah,
You can use additional beef or pork, you could really use any meat that you enjoy. I hope you love this recipe, please let me know if you give it a try! xTieghan
May I ask if I can substitute the rind w sth else ? Tq !
Hi there,
You can use broth in place of the wine. I hope you love this recipe, please let me know if you give it a try! xTieghan