Dairy-Free Rigatoni Bolognese
Indulge in the comforting flavors of this Dairy-Free Rigatoni Bolognese, a hearty pasta dish perfect for weeknight dinners or special occasions. This recipe transforms the classic Italian favorite into a lighter, dairy-free version without compromising on richness or depth. Tender rigatoni is coated in a robust bolognese sauce crafted from ground beef, fragrant herbs, and a splash of red wine for an aromatic finish. Unsweetened almond milk lends creaminess to the sauce, while a mix of fresh veggies like onion, carrot, and celery enhances its wholesome appeal. Simmered to perfection, this dish delivers big flavor in every bite. Ready in just over an hour, it’s a crowd-pleaser ideal for feeding a family or entertaining guests. Serve it hot with a sprinkle of fresh parsley for a beautiful, delicious presentation! Perfectly suited for dairy-free diets while remaining undeniably satisfying, this recipe is bound to become a staple.
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 500 grams ground beef
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 800 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 125 milliliters red wine
- 1 bay leaf
- 250 milliliters vegetable broth
- 120 milliliters unsweetened almond milk
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes, until they are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef. Break it apart with a wooden spoon and cook until browned, about 6-8 minutes. Season with salt and black pepper.
Stir in the crushed tomatoes, tomato paste, dried oregano, and dried basil. Pour in the red wine and add the bay leaf. Stir to combine.
Reduce the heat to low, cover, and let the sauce simmer for 30 minutes, stirring occasionally.
After 30 minutes, add the vegetable broth and unsweetened almond milk to the sauce. Stir well and continue to simmer uncovered for another 20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove the bay leaf and taste the sauce, adjusting seasoning if necessary.
Combine the rigatoni with the Bolognese sauce and mix well to coat the pasta.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3133 mg | 136% | |
| Total Carbohydrate | 218.6 g | 79% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 52.0 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 617 mg | 47% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4916 mg | 105% | |
*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.
