Dairy-Free Classic Italian Ragu Sauce
Savor the rich, comforting flavors of Italy with this Dairy-Free Classic Italian Ragu Sauce—an inspired twist on a beloved traditional dish. Perfect for those seeking a dairy-free alternative, this hearty sauce combines tender ground beef and pork with a medley of aromatic vegetables like onions, carrots, celery, and garlic. Slow-simmered in crushed tomatoes, vibrant red wine, and fragrant herbs like thyme and bay leaf, this ragu develops a robust, layered depth of flavor. The addition of nutmeg and vegetable broth creates a subtly spiced and balanced profile, making it a versatile companion for any pasta or zoodles. Whether you're catering to dietary preferences or simply craving a lighter yet authentic Italian classic, this two-hour simmer delivers sumptuous, fork-tender results that will tantalize your taste buds.
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
- 500 grams Ground beef
- 250 grams Ground pork
- 1 cup Red wine
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 1 cup Vegetable broth
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 10 minutes, until the vegetables are soft.
Add the minced garlic and cook for another 2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a wooden spoon until browned, about 8-10 minutes.
Pour in the red wine and let it simmer until it reduces by half, scraping any browned bits from the bottom of the pot, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, bay leaf, thyme, salt, black pepper, and nutmeg.
Add the vegetable broth, stir well, and bring the mixture to a light boil.
Reduce the heat to low, cover the pot partially, and let the sauce simmer for 90 minutes, stirring occasionally. Adjust seasoning to taste.
Remove the bay leaf before serving.
Serve the ragu sauce over your preferred choice of pasta or zoodles, garnished with fresh herbs as desired.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 113.0 g | 41% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 56.9 g | ||
| Protein | 146.7 g | 293% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 505 mg | 39% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5549 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.
