Dairy-Free Beef Ragu
Indulge in the rich, hearty flavors of this Dairy-Free Beef Ragu—an Italian-inspired comfort food masterpiece perfect for weeknight dinners or special occasions! Made with a savory blend of ground beef, aromatic vegetables, and a hint of red wine, this slow-simmered dish delivers a velvety texture and depth of flavor without any dairy. A fragrant mix of dried herbs, garlic, and bay leaves enhances the robust tomato base, while a finishing touch of fresh parsley ties everything together. Serve it over your favorite pasta or creamy polenta for a satisfying, wholesome meal that’s completely dairy-free. Whether you're catering to dietary restrictions or simply seeking a lighter twist on a classic ragù, this recipe is sure to impress. Keywords: dairy-free beef ragu, dairy-free dinner recipes, Italian beef ragu, dairy-free pasta sauce.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 medium Carrots, finely chopped
- 2 Celery stalks, finely chopped
- 4 Garlic cloves, minced
- 1 pound Ground beef
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 28 ounces Canned crushed tomatoes
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 pound Cooked pasta or polenta, for serving
Instructions
Heat the olive oil in a large, heavy-based pot over medium heat.
Add the chopped onion, carrots, and celery to the pot and sauté for about 8-10 minutes or until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pot, breaking it up with a spoon, and cook until browned all over, about 6-8 minutes.
Stir in the tomato paste and cook for 1-2 minutes until well incorporated with the meat and vegetables.
Pour in the red wine, scraping any browned bits from the bottom of the pot, and bring to a simmer.
Add the crushed tomatoes, bay leaves, oregano, basil, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot.
Cook the ragu for about 75-90 minutes, stirring occasionally, until thickened and flavorful. Adjust seasoning to taste.
Stir in the chopped fresh parsley just before serving.
Serve the dairy-free beef ragu over your favorite pasta or polenta.
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 3535 mg | 154% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 57.3 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 508 mg | 39% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4615 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
