Dairy-Free Classic Bolognaise Sauce
Discover the rich, comforting flavors of this Dairy-Free Classic Bolognaise Sauce—a perfect alternative for those seeking a lactose-free option without compromising on taste. Packed with aromatic vegetables like onion, garlic, carrot, and celery, this hearty sauce combines perfectly seasoned ground beef (or a plant-based alternative) with crushed tomatoes, herbs, and a splash of red wine for a robust depth of flavor. The addition of unsweetened almond milk ensures a creamy finish while keeping it completely dairy-free, offering a balanced, velvety texture to complement the tomato's tanginess. Slow-simmered to perfection, this versatile sauce is ideal for serving over pasta, layering into lasagna, or freezing for meal prep. With minimal prep time and loads of comforting flavor, this recipe is a must-try for both family dinners and casual entertaining.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 large Carrot, peeled and finely diced
- 2 Celery stalk, finely diced
- 500 grams Ground beef (or ground beef alternative)
- 2 tablespoons Tomato paste
- 125 ml Dry red wine
- 800 grams Canned crushed tomatoes
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 125 ml Unsweetened almond milk (or other dairy-free milk)
Instructions
Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables are starting to soften.
Increase the heat to medium-high and add the ground beef (or beef alternative). Break it up with a wooden spoon and cook until browned all over.
Stir in the tomato paste and cook for 2 minutes to caramelize slightly, which enhances the flavor.
Pour in the red wine and let it simmer for about 3 minutes, allowing the alcohol to evaporate and the flavors to integrate.
Add the crushed tomatoes, bay leaves, dried oregano, dried basil, salt, and black pepper. Stir to combine everything well.
Lower the heat to a gentle simmer and let the sauce cook, uncovered, for about 60 minutes, stirring occasionally. This allows the flavors to deepen and the sauce to thicken.
Once the sauce is reduced and flavorful, stir in the unsweetened almond milk to add creaminess and balance the acidity of the tomatoes.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Serve hot over your choice of pasta or use as a filling for lasagna. Enjoy your dairy-free bolognaise!
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 51.5 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 699 mg | 54% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5637 mg | 120% | |
*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.
