Dairy-Free Molho Bolonhesa
Indulge in the comforting flavors of Italy with this Dairy-Free Molho Bolonhesa, a rich and hearty sauce designed for those avoiding dairy. Packed with wholesome ingredients like tender ground beef, finely diced vegetables, aromatic garlic, and a splash of red wine, this recipe delivers depth and complexity without the use of cream or cheese. The addition of dairy-free milk lends an incredibly smooth finish to the robust tomato base, while fresh parsley adds a burst of brightness to every bite. Perfect for pairing with your favorite pasta or zoodles, this slow-cooked sauce is ideal for cozy dinners or meal prepping. With just 15 minutes of prep and an hour of simmering, this dairy-free take on a classic Italian favorite is as easy as it is delicious. Keywords: dairy-free bolognese recipe, vegan milk molho bolonhesa, hearty Italian pasta sauce.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 500 grams ground beef
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 125 ml red wine
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 125 ml dairy-free milk (such as almond or soy)
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large frying pan over medium heat.
Add the chopped onion, carrot, and celery, and cook for about 5-7 minutes, stirring frequently until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef to the pan, breaking it up with a wooden spoon, and cook until browned, about 7-10 minutes.
Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
Stir in the crushed tomatoes, tomato paste, bay leaf, dried oregano, dried basil, salt, and black pepper.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pan and let it cook for about 60 minutes, stirring occasionally.
If the sauce becomes too thick, add a little water as needed.
Once the sauce has cooked, pour in the dairy-free milk, stir well, and let it simmer for another 10 minutes.
Remove the bay leaf, taste the sauce, and adjust the seasoning if necessary.
Sprinkle with fresh parsley before serving.
Serve over your choice of pasta or zoodles for a complete meal.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 50.8 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 568 mg | 44% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5234 mg | 111% | |
*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.
