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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.
Watch the How-To Reel
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!
This post was originally published on December 6, 2021
Ground bison isn’t a typical grocery item for us, not even sure if/where we can get it. Any suggestions for a substitute for that?
Same!
Hi Amanda,
You could use additional beef/pork in place of the bison. I hope you love the recipe, please let me know if you give it a try! xTieghan
I avoid fish sauce as I’m allergic to shell fish. Any substitute suggestions?
Following. Also allergic.
Worcestershire sauce is a good substitute to add tang, salt, and a little funk without the shellfish. Amazon also sells vegan fish sauce (can’t vouch for it so let us know if you try it!)
Hi Joann,
I would use soy sauce or Worcestershire(which contains anchovies) in place of the fish sauce. I hope you love the recipe, please let me know if you give it a try! xTieghan
Worcestershire has anchovies in it, Tieghan.
Thanks Gretchin! I do not know the specific allergy that this reader has, so I shared 2 suggestions that would work well:) If allergic to anchovies then yes, Worcestershire should not be used. Have the best day!
Looks amazing! This must need a really large dutch oven- My Le Cruset Dutch Oven 26 holds 5.5 quarts… is that large enough? There’s nothing worse than not having the right equipment once you’ve got everything out ready to start!
Also, if I decide to purchase a larger dutch oven (say an 8 or 9 quart), would you recommend round or oval? 8 qt. or 9qt.? What is more universal? Thanks so much!
Following because I’m also curious!
Hi Katherine,
I would go round 9 quart:) xTieghan
Thanks for answering all of my questions, Tieghan- really appreciate it!
Hey Katherine,
I think the 5.5 quart pot would be pretty close, if you have anything bigger I would use that! Please let me know if you give the recipe a try! xTieghan
Does this really use three pounds of meat? Seems like a lot!
Hey Megan,
It sure does! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Saw this recipee this morning and put the ingredients on my grocery list! Plan on making it tomorrow. Surprisingly the only thing I couldn’t find was the fresh Thyme. I’m pretty sure I have some Thyme in the spice cabinet, would that be okay?
Hey there,
Yes, dried thyme would be just fine to use! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Love the recipe! Simply delicious… But I really do wish that the nutritional information (Calories, Sodium, etc.) was included.
Hey Scott,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Sorry, that’s not something I am able to provide at this time.❄️ xTieghan
what the best substitution for fish sauce? My daughter is allergic to scale fish!
I usually use balsamic!
Truly an amazing, and versatile recipe! Thank you for sharing, Tiegan ?
Hey Sandra,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Hey Annette,
You could use soy sauce or Worcestershire(which contains anchovies) in place of the fish sauce. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hey Tieghan, just a heads up, Worcestershire sauce contains anchovies (unless it is specifically labeled as vegan or vegetarian) so careful recommending it to those with any kind of fish allergy!
Hi Viv,
Thanks for the heads up! Just sharing swaps that would work in place of fish sauce:) Those might work for this reader.
The reader with fish allergy, I don’t think so.
I really need to make this recipe. seems so delicious !1
Miki x
https://www.littletasteofbeauty.com/
I hope you love the recipe! xTieghan
This sounds delicious! Do you find the parmesan rind in the cheese section? I’ve used grated parmesan for a different tomato sauce recipe and it seemed ok. If I were to grated parmesan instead, how much would you recommend? Also, if I can’t find bison, can I just do half beef and half pork?
This recipe sounds wonderful!? My husband is allergic to fish. Which substitute would you use for the fish sauce in your Bolognese sauce recipe? Thank you so much!
Really, you can buy just Parmesan rind in the US? I buy Parmesan by blocks, and when I run out of cheese, I freeze the rind for later use.
Hey Doris,
You could use a little soy sauce or Worcestershire(which contains anchovies), or just skip it:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
Doris, don’t use Worcestershire sauce if anyone in your household is allergic to fish! Most Worcestershire sauces include anchovies. I use Lea & Perrins and it definitely lists anchovies among the ingredients. You might just skip the fish sauce in this recipe entirely – it should have plenty of flavor without it.
Hey Lynette,
Yes you can find a parmesan rind with the cheeses, or just buy a block of parm, grate it yourself and use then use the rind. Half beef/pork in place of the bison is a great idea. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This looks delicious! However, I do not have bison, and I am trying to maintain a budget by not going to the store for every single thing. Could I perhaps use lamb instead of bison, or will the flavors clash too much? I might also have some ground turkey too as another option?
Hey Amy,
Sure, ground lamb or turkey would also work, you could even just use more pork and beef. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This looks delicious! If I want to freeze portions of the sauce, does it freeze and reheat well with the milk and pesto already added? Or do I add the milk and pesto after defrosting?
Cant wait to try this recipe-
Hey Deborah,
You can freeze with the milk and pesto:) Please let me know if you give the recipe a try! xTieghan
Looks amazing! Your vodka sauce has become a staple in our household and I can’t wait to try this!!
Any recommendations on cooking in an insta pot? I do not have a Dutch oven or a crock pot ? and have limited time to cook.
Also anyone looking for bison, I have found it at natural grocers, fresh market, & Whole Foods in the past.
Hey Krista,
Sure, the instant pot would work well, I would put everything together and then do 12-15 minutes on high pressure. I hope you love the recipe, please let me know if you give it a try! xTieghan
This looks amazing! I’d like to try it but have a carb-free member of the family, so no pasta. Can you share how you make the cheesy peppers you mentioned? Love your recipes!!
Thanks so much Elisabeth! Here is the recipe for the stuffed peppers:
https://fett-weg.today/spicy-pesto-cheese-stuffed-roasted-red-peppers/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
I need a substitute for the milk. Can I use coconut Creme? I want to try for company on Wednesday.
Hi Elaine,
I would use any dairy free milk in place of the milk. Please let me know if you give the recipe a try, I hope you love it! xTieghan
i dont think bison is available here in the Middle East, also not sure about the parmesan rind ….. could you please recommend substitutes, thanks you
it looks and sounds delicious and would love to try making this
Hi there,
You can just use additional beef/pork in place of the bison and skip the parmesan rind. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This looks amazing and I can’t wait to try it! Are there any side dishes you’d recommend to serve with it (alongside bread)?
A big chopped salad! That’s what I am going to make!
Great idea; thanks!
Confused about the fish sauce? The rest sounds delicious and can’t wait to make it for my large family!
Hey Emily,
The fish sauce adds a really rich flavor to the dish. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Thanks so much Marisa! I would just do a large salad:) Please let me know if you give the recipe a try! xTieghan