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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!
Hello! Quick question – do you add any pasta water to the sauce for this recipe? Thanks so much! I can’t wait to try this recipe.
Hi Elise,
The recipe calls for 3 cups of water in step 2. Please let me know if you have any other questions! xx
Hi!! Question—when you toss the sauce with the pasta how much sauce do you use? I imagine you boil a standard pound of pasta right? So then do you typically add ALL the sauce to it, or only some? Thanks!
Hi Nicole,
You really just add it to your liking:) I hope you love the recipe, please let me know if you give it a try! xx
Dang that is so good!!
Hey Katie,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan
We loved this! Made a very slight change- used 1, lb bison, 1 lb pork Italian sausage and 10 ounces of mushrooms- still completely delicious w a little less meat! All thinking we should try it in our holiday lasagnas this winter!
Hey Trisha,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?
Is there a good non-seafood replacement for the fish sauce? Thank you!
Hey Brandy,
You can just skip it, or use coconut aminos:) Please let me know if you give this recipe a try, I hope you love it! xTieghan
My 4 year old is a super picky eater, she could eat this every week, literally she is asking for it too often, lol!
Thank you for this recipe.
Hey Mila,
Happy Sunday!! LOL I love to hear that this recipe was a winner, thanks a lot for trying it out and sharing your review! xxT
I have made this recipe twice now and it is just so delicious. My family loves it. It is in my favorite recipes now forever! Thanks so much for sharing!
Hey Kim,
Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan
It is almost impossible to get ground bison around here, what other meat would you recommend? maybe just more of the other two types or?
Hey there,
Any ground meat that you like will work here. Let me know if you give the recipe a try, I hope you love it! xTieghan
WOW. That’s it. WOW!!
Hey Ellen,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Hi there! What size of Dutch oven did you use?
Hey Janine,
You will want to use at least a 7 quart pot for this recipe. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Let me first say that I order bolognese whenever it’s on the menu. I’ve had it in several incredible restaurants from NYC to LA. So, I know my bolognese.
OH.MY.GOODNESS! This recipe was insanely delicious! It tasted just as good as anything I’ve ever had in a restaurant! I had a Galentine’s even and made it for 8 women, and even with each having two servings – there was still a ton left!
The only thing I did different was that I used Italian sausage instead of ground pork. And I really can’t imagine having it another way now! Incredible. We all loved it!
Hey Lindsey,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
We made this last weekend and it was amazing! We brought the extra to my in-laws and our nephew said it was the “best dinner ever.” Thank you one of our new favorite recipes!
Hey Nick,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
This recipe is amazing. I decided to use my food processor to chop the vegetables and garlic, almost to a purée. I usually do my soffrito blended, and it worked the same. I simmered for 4-4.5 hours, I would probably do 2 cups of water instead of 3 next time, but other than that, absolutely amazing!
This was a large portion (maybe 14-16 servings), great for big family or lots of leftovers.
Hey Joanna,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
So excited to make this. I am sure it will be great. I am not used to eating (buying or cooking) so much red meat. I am wondering if I can replace some of it with ground turkey? Also wondering if I kept one of the original meats, which one would you think is essential? Thank you!
Hey Emily,
Totally! This recipe is really great with any meat that you enjoy, ground turkey would be great! I would probably keep the beef or pork. I hope you love the recipe! xTieghan
phenomenal! so much flavor and the combo of meats make this sauce so rich. the whole family loved it!!
Hey Gilda,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Hi i love your recipes. Can i leave out the pancetta?! Thank you.
Semira
Hey Semira,
Totally, that would be just fine for you to do! I hope you love this dish, let me know if you give it a try! xx
What would be a good substitute for the Vodka?
Hey Sara,
You can use water or broth in place of the vodka. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx