Dairy-Free Tagliatelle Bolognese
Indulge in the comforting flavors of this Dairy-Free Tagliatelle Bolognese, a delicious twist on the classic Italian favorite that’s perfect for dairy-free diets. Featuring tender tagliatelle pasta and a hearty, slow-simmered bolognese sauce made with finely diced vegetables, ground beef or a plant-based alternative, and a splash of creamy almond or oat milk, this recipe achieves the rich depth of flavor you love without any dairy. Fresh herbs like thyme and parsley round out the aromatic blend, while crushed tomatoes and vegetable stock add vibrant notes to the sauce. Ready in just over an hour, this dish is ideal for weeknight dinners or special occasions. Garnish with fresh parsley for an elegant finish, and savor every bite of this comforting dairy-free dinner that’s sure to please the whole family!
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Recipe Information
Ingredients
- 12 oz Tagliatelle pasta (dairy-free, egg-free if desired)
- 2 tbsp Olive oil
- 1 Yellow onion, finely chopped
- 1 Carrot, finely diced
- 1 Celery stalk, finely diced
- 3 cloves Garlic, minced
- 1 lb Ground beef (or dairy-free ground meat alternative)
- 2 tbsp Tomato paste
- 28 oz Crushed tomatoes
- 1 cup Vegetable stock or beef stock (make sure it's dairy-free)
- 1 Bay leaf
- 1 tsp Fresh thyme, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Unsweetened almond milk or oat milk
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil for the tagliatelle. Cook according to package instructions, then drain and set aside. Toss with a little olive oil to prevent sticking.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion, carrot, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Add the ground beef (or dairy-free ground meat alternative) to the skillet. Cook for 7–10 minutes, breaking it apart with a spoon, until browned and fully cooked.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Add the crushed tomatoes, vegetable stock, bay leaf, thyme, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover, and simmer the sauce for 40 minutes. Stir occasionally, adding extra stock or water if the sauce becomes too thick.
After 40 minutes, stir in the unsweetened almond milk or oat milk to add creaminess without dairy. Simmer uncovered for an additional 5–10 minutes, adjusting the seasoning with more salt and pepper if necessary.
Remove the bay leaf from the sauce.
Serve the sauce over the cooked tagliatelle. Garnish with fresh parsley.
Enjoy your Dairy-Free Tagliatelle Bolognese!
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 43.0 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 581 mg | 45% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4241 mg | 90% | |
*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.
