halfbakedharvest4.4
My Family’s Favorite Pesto Pasta Bolognese
A delicious meal for feeding a crew over the holidays, or serve as leftovers throughout the week!
👥 8 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 25 min🔥 Cook: 2h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
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!
pancetta, chopped4 ounces(6 ounce) tomato paste2 cans(28 ounce) crushed tomatoes1 canchopped carrots1 cupgarlic, chopped6 clovesground beef1 poundground bison1 poundground pork1 poundfish sauce1 tablespoonbay leaf1parmesan rind1milk1 cup
Nutrition Facts
calories
783 kcal
serving Size
1 serving
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