Dairy-Free Classic Bolognaise Sauce

Rich, hearty, and completely dairy-free, this Dairy-Free Classic Bolognaise Sauce is a wholesome twist on the beloved Italian classic. This recipe combines tender ground beef (or a plant-based alternative) with a medley of aromatic vegetables, crushed tomatoes, and a splash of red wine to create a deeply flavorful sauce that's perfect for pasta nights. A touch of unsweetened almond milk adds a creamy finish, balancing the robust acidity of the tomatoes without any need for dairy. Slow-simmered to perfection, this bolognaise boasts layers of savory depth, making it an ideal choice for spaghetti, lasagna, or even as a topping for roasted vegetables. Whether you're catering to dietary restrictions or simply looking for a new take on a traditional favorite, this dairy-free version is guaranteed to become a household staple.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 3 Garlic cloves, minced
• 1 large Carrot, peeled and finely diced
• 2 Celery stalk, finely diced
• 500 grams Ground beef (or ground beef alternative)
• 2 tablespoons Tomato paste
• 125 ml Dry red wine
• 800 grams Canned crushed tomatoes
• 2 Bay leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 125 ml Unsweetened almond milk (or other dairy-free milk)

Directions

Step 1

Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.

Step 2

Add the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables are starting to soften.

Step 3

Increase the heat to medium-high and add the ground beef (or beef alternative). Break it up with a wooden spoon and cook until browned all over.

Step 4

Stir in the tomato paste and cook for 2 minutes to caramelize slightly, which enhances the flavor.

Step 5

Pour in the red wine and let it simmer for about 3 minutes, allowing the alcohol to evaporate and the flavors to integrate.

Step 6

Add the crushed tomatoes, bay leaves, dried oregano, dried basil, salt, and black pepper. Stir to combine everything well.

Step 7

Lower the heat to a gentle simmer and let the sauce cook, uncovered, for about 60 minutes, stirring occasionally. This allows the flavors to deepen and the sauce to thicken.

Step 8

Once the sauce is reduced and flavorful, stir in the unsweetened almond milk to add creaminess and balance the acidity of the tomatoes.

Step 9

Taste and adjust seasoning as needed. Remove the bay leaves before serving.

Step 10

Serve hot over your choice of pasta or use as a filling for lasagna. Enjoy your dairy-free bolognaise!

Nutrition Facts

Serving size	(2055.4g)

Amount per serving	% Daily Value*
Calories	1994.3

Total Fat 132.1g	0%
Saturated Fat 44.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 350mg	0%
Sodium 4068.8mg	0%
Total Carbohydrate 89.0g	0%
Dietary Fiber 24.2g	0%
Total Sugars 51.5g
Protein 101.6g	0%

Vitamin D 52.8IU	0%
Calcium 698.7mg	0%
Iron 21.7mg	0%
Potassium 5636.7mg	0%

*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.

Source of Calories

Fat: 60.9%

Protein: 20.8%

Carbs: 18.2%