Dairy-Free Classic Italian Ragu
Indulge in the rich and comforting flavors of a timeless Italian favorite with our Dairy-Free Classic Italian Ragu. This hearty, slow-simmered sauce offers all the depth and warmth of a traditional ragu without any dairy, making it perfect for those with dietary restrictions. Aromatic ingredients like garlic, onion, and a medley of finely chopped vegetables create a fragrant base, while a blend of ground beef and pork adds a deliciously savory richness. Simmered with red wine, canned tomatoes, herbs, and vegetable stock, this ragu becomes irresistibly flavorful after hours of cooking to perfection. Served over your favorite dairy-free pasta, it’s the ultimate comfort food that’s big on taste but easy on the stomach. Perfect for family dinners or meal prep, this dairy-free recipe is a must-try for lovers of authentic Italian cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 500 grams ground beef
- 250 grams ground pork
- 250 milliliters red wine
- 800 grams canned chopped tomatoes
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 500 milliliters vegetable stock
- 2 tablespoons fresh parsley, chopped
Instructions
In a large saucepan, heat the olive oil over medium heat.
Add the finely chopped onion, carrots, and celery to the pan. Sauté for about 10 minutes or until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for another 2 minutes until fragrant.
Increase the heat to medium-high. Add the ground beef and ground pork to the pan. Cook, stirring occasionally, until the meat is browned and no pink remains.
Pour in the red wine, and let it simmer for about 5 minutes to allow the alcohol to evaporate and the wine to reduce slightly.
Add the canned chopped tomatoes, tomato paste, bay leaves, dried oregano, dried thyme, dried basil, salt, and black pepper. Stir to combine thoroughly.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for at least 1.5 to 2 hours. Stir occasionally and add more stock if needed.
Once the ragu has thickened and the flavors have developed, remove the bay leaves. Adjust seasoning with more salt and pepper if needed.
Sprinkle with freshly chopped parsley just before serving over your favorite dairy-free pasta.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.5 g | 225% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 53.6 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5532 mg | 118% | |
*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.
