Dairy-Free Fettuccine Bolognese
Savor the rich and hearty flavors of Dairy-Free Fettuccine Bolognese, a delicious twist on a comfort food classic that's perfect for those avoiding dairy. This recipe combines tender fettuccine with a robust tomato-based sauce made from lean ground beef or turkey, fresh vegetables, and aromatic herbs like oregano and basil. Simmered to perfection, the sauce is deeply flavorful, thanks to caramelized tomato paste and a hint of broth for added depth. Garnished with fresh parsley and, optionally, a sprinkle of nutritional yeast, this dish offers a creamy, cheesy essence without any dairy. Quick to prep and rewarding to cook, this dairy-free delight is sure to impress your family and friends with a healthier take on traditional Italian cuisine.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 3 Garlic cloves, minced
- 500 grams Lean ground beef (or turkey for a lighter version)
- 2 tablespoons Tomato paste
- 800 grams Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable or chicken broth
- 400 grams Fettuccine pasta (dairy-free)
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Nutritional yeast (optional for a cheesy flavor)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, diced carrot, and diced celery. Saute for 5-7 minutes, until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef (or turkey) to the pot, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Add the crushed tomatoes, oregano, basil, bay leaf, salt, pepper, and vegetable or chicken broth to the pot. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30-40 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken.
While the sauce is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Once the sauce has thickened and developed its flavors, remove the bay leaf and adjust seasoning if needed.
Toss the cooked fettuccine with the Bolognese sauce until well coated.
Serve hot, garnished with chopped fresh parsley and a sprinkle of nutritional yeast if using.
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4851 mg | 211% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 53.0 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 533 mg | 41% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5877 mg | 125% | |
*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.
