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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
Made your wonderful bolognese for dinner last night. Tieghan, you have truly outdone yourself with this one. The flavors and aromas are fantastic. I think this will be my go-to sauce for pasta from now on.
Hey Tony,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Hi! Is it necessary to add the basil pesto? I wasn’t sure how it added to the depth of the flavor. Thank you in advance 🙂
Hey Jessica,
It just adds some freshness from the basil, but you could certainly skip it. Please let me know if you give the recipe a try! xTieghan
Pesto?! Pestare is ‘to pound’. Ergo ‘pesto’, which in Italy refers to pounded together basil, garlic and pine nuts. It has nothing to do with Bolognese!
Hey Dean,
This is just my version of a pasta recipe in which I like to pesto:) Let me know if you give it a try! xTieghan
Dude… so unnecessary. Do you only eat foods that are regional
Hey Dean. Wish you didn’t comment on a recipe you didn’t make.
I made this today and it was incredible! I let it simmer for 3 hours and will try to let it go even longer next time. This is absolutely going to be a staple in our house!
Hey Alexa,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
I made this tonight and used two pounds of venison and one pound hamburger because my husband is hunter so we always have plenty to use up and he said it was one of the best things I’ve ever made! 10/10
Hey Macy,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Looks delicious! When do we add the pesto in?
Hi Christine,
The pesto is added in step 3. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hello! This looks delicious. I don’t have any fish sauce but could I substitute oyster sauce instead?
No, fish sauce is a totally different thing. You could use Worcestershire instead.
Hey Sarah,
Sure oyster sauce will work for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Would one anchovy work instead of fish sauce?
Hi Val,
I would try using with more flavor than just the anchovy, like soy sauce or Worcestershire. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I am cooking dinner for some friends with dietary restrictions…but I REALLY want this pasta. Any suggestions for making this with ground chicken and coconut cream? (I have a fake vegetarian who only eats chicken and a dairy free person).
Hi Stella,
I would just follow the recipe as is using those ingredients:) I hope you love the dish! xTieghan
Would this be able to be cooked in a slow cooker once all put together instead of simmering on the stove? It looks so good!
I do this ALL the time with chili — brown the meat, sweat the veggies and then move to a slow cooker for the day. I don’t see how that wouldn’t work with this one, but will let you know when I try it this Friday 🙂
I hope you love the recipe Brooke!
SO yummy! I didn’t have a large enough pot/Dutch oven so I don’t think it was able to brown/thicken the way I wanted it to, but the flavors were AMAZING! I couldn’t get bison so I opted for 1lb sweet Italian ssg and 1lb of spicy Italian sausage in place of the pork and bison. I also didn’t have fish sauce (or anchovy paste) but used a dash of Worcestershire sauce and TJ’s umami mush seasoning instead. It was DELICIOUS!!! I have so much sauce leftover and I can’t wait to use it for lasagna/stuffed mushrooms or peppers/spaghetti or just leftovers — YUM!
Hey Brooke,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
Brooke, did you put everything in your slow cooker after you browned the meat? If so, for how long and would you recommend it?
Thanks.
Hey Amy,
Sure, that would work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Is there anyway to make this without a Dutch oven?
Hi Kate,
Any large sauce pot will work just fine. I hope you love the recipe, please let me know if you give it a try! xTieghan
Tieghan, this looks lovely. Do you think it might work to mix it all up in the Dutch oven, dump it into a big casserole pan, then refrigerate overnight and heat it up again the next day? I’m hoping to serve it at Christmastime but don’t want to be worrying about tending it all afternoon. (I’ve got 11 grandies coming to visit!!)
Hey Amy,
Yes, that would work…you could also just make the sauce in your dutch oven, keep in the fridge, and then warm through the next day and cook the pasta. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I do not like fish or anchovies and don’t like anything that tastes fishy. Does the fish sauce add any fishy flavor here? If so, anything I can use as a substitute?
I’m not the amazing chef/creator of recipes 😉 but you can use soy sauce instead of fish sauce. I can’t have gluten and most fish sauce brands have gluten so I use tamari or gluten free soy sauce and it tastes great!
Hey Christina,
The fish sauce adds a richness to the dish, you could use some soy sauce in its place or even Worcestershire. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This looks absolutely incredible and You have toooo watch her make it with the sound on! It makes me drool! haha! Is there a substitute for the vodka? I don’t have any alchol but totally wanna make this.
Hey Jen,
You could use broth in place of the vodka. I hope you love the recipe, please let me know if you give it a try! xTieghan
Can you sub nut milk if dairy free?
Hi Cheryl,
Yes, that will work well. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I am allergic to pine nuts, so I cannot use the basil pesto. Any substitute suggestions?
Hi Madison,
I would recommend using your own pesto, just make it without the pine nuts, there are plenty of pesto options that don’t include the pine nuts. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Any appropriate substitutions for the pork & pancetta? I thought about Turkey bacon but maybe it would be better if skipped? Also not sure if I should sub pork with ground sirloin? half beef/bison? Open to best suggestions
Hi there,
Turkey bacon would be just fine to use! Also, any combo of meat you enjoy will work here, that’s the great thing about this recipe! Please let me know if you give it a try! xTieghan