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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
I made this a few nights ago and it was the perfect warm-you-up meal for a snowy night. Loved it! Subbed one cube of beef bouillon for the fish sauce. Also had some cream from a local Colorado farm on hand, so I used a bit of that instead of the milk. So. Dang. Yummy. Froze the rest to pull out on another chilly night. Thanks for a new family favorite!
Hi Sarah,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Made this last night and it was delicious! I didn’t have any pesto on hand, but followed the recipe per directions otherwise. I think the addition of the fish sauce and vodka were great adds. Served with a nice thick loaf of bread from Cleveland’s West Side Market to celebrate the Browns’ win… perfect Sunday night meal!
Hey Jill,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Mine tasted good but was pretty acidic tasting. Not sure where I went wrong.
Hey Kate,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Was there anything you adjusted? Did you allow the vodka to cook down? Happy Holidays! xTieghan
I made this for the first time today and followed the recipe exactly. I came here to see if there were more specific instructions that maybe I had missed and was surprised when I read your comment about letting the vodka cook down. It doesn’t state anywhere in the recipe to cook the vodka down. Maybe that is understood or implied? But if some newbie like me is following the recipe to the T you might want to explicitly state that it should cook for XX minutes before adding the crushed tomatoes, etc.
Hey Angela,
The vodka cooks down in the sauce and before adding the crushed tomatoes:) Thanks for trying the recipe! xx
If you’re going to try it in the instant pot/pressure cooker like I did, definitely reduce the water. It was way too watery. And of course it was, cooking on the stove for hours will reduce the water through evaporation. Cooking in a pressure cooker retains most of the water due to the sealed container. But I poured the water in and then realized this so I just continued on. Maybe just 1 cup next time? And 12 minutes worked.
Thanks for giving the recipe a try Donna!
I’ve been searching for the perfect Bolognese/meat sauce. I followed this recipe exactly and it was delicious! One of the best and definitely our front runner. The only issue was it was super watery. I let it simmer for six full hours on the stove and I’m not sure why it was so liquidy. I was almost hesitant to add the milk at the end because I didn’t want any more liquid so just keep that in mind. Otherwise the flavors were incredible.
Hi Courtney,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Hmmm not sure why it was so watery for you! Happy Holidays! xTieghan
OH. MY. GOD. This sauce is fabulous! Subbed 1-pound hot italian sausage and 1-pound sweet italian sausage for the bison and pork sausage, and sav blanc for the vodka-only had flavored vodka on hand. Hubs and kids prefer this sauce to the Marcella Hazen bolognese which has been my long time go to. Love the addition of pesto! Thank you for another winner!
Hey Rachel,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
So delicious! I doubled the lean ground beef and skipped the bison (too lazy to go to the butcher). The whole family devoured it!
Hey Kim,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
This may be a stupid question – but is it 6 oz of tomato paste or 2, 6 oz cans of tomato paste?
Hi Katie,
Sorry for any confusion. You will want to use 2 (6 ounce) cans of tomato paste. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made this yesterday, substituted the Bison with beef (not readily available here). The best bolognese I’ve made, to date! Thank you!
Hi Mindy,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
I’m currently making this! I followed exact recipe until it was time to simmer and dumped in crock pot. Going to cook on low for 6-8 hours. Then I’ll add in the milk and pesto while pasta is boiling. My house smells delicious! Hoping the time in the crockpot will develop the flavors to the max!
I hope you love the recipe Rachel! Let me know how it turns out! xTieghan
I’m getting ready to make this and so excited on your take of Bolognese . Gave 5 stars bc I know it will be yummy.I am just amazed at some of these negative comments. Good grief if u don’t have anything nice to say just don’t comment. Love HBH❤️
Hi Leigh,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
Made this last night for dinner and my family loved it! It made enough for two meals so I froze half. Flavorful with complexity but not salty. Yum!!!!
Hi Laura,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
Never heard of adding fish sauce to traditional bolognaise sauce or pancetta or milk or Vodka. Ridiculous recipe
Give us your name coward!!!!
Please do not comment if you didn’t make the recipe. You’re rude and no one wants to read your comment.
Rude!!!
Never heard of Bolognese spelled as “Bolognaise” you ding dong. Leave your negativity elsewhere. Ridiculous comment.
Hi! Thanks for your opinion! happy holidays ☃️??
Wow…how rude! If you haven’t tried it your comment is ridiculous.
Not very Italian. Red wine should be added NOT Vodka. Italians do not add milk in Sauces.
This is not true, some of the best bolognese have milk in them, I encourage you to research. There are different parts of Italy that do, I assure you 🙂
Have you ever heard of famed Italian chef Lidia Bastianich? You might need to look at a few of her recipes before you make such claims. Go to Lidiasitaly.com and review her recipe for Traditional Recipe For Bolognese Sauce With Milk or her recipe for Penne Alla Vodka.
Amazing!! Made it today. My boys couldn’t stop eating it!
Hey Kate,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
You can call this a meat sauce, but it is not anything close to a bolognese.
Hey Matt, thanks so much for your opinion. Have a wonderful week and happy holidays ☃️??