Dairy-Free Classic Italian Ragu

Savor the rich, hearty flavors of this Dairy-Free Classic Italian Ragu, a comforting, slow-cooked sauce that's perfect for anyone seeking an authentic Italian experience without the dairy. This recipe features a harmonious blend of finely chopped vegetables, a mix of ground beef and pork, and a splash of red wine, all slowly simmered with aromatic herbs like oregano, thyme, and basil. The addition of canned tomatoes, tomato paste, and vegetable stock creates a velvety, dairy-free base that is both wholesome and deeply satisfying. Ready in just over two hours, this robust ragu is ideal for pairing with your favorite dairy-free pasta, making it a standout option for weeknight dinners or special occasions. Whether you're adhering to a dairy-free lifestyle or simply want a lighter take on a classic, this one-pot wonder delivers bold flavors that are sure to impress.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, minced
• 500 grams ground beef
• 250 grams ground pork
• 250 milliliters red wine
• 800 grams canned chopped tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 500 milliliters vegetable stock
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large saucepan, heat the olive oil over medium heat.

Step 2

Add the finely chopped onion, carrots, and celery to the pan. Sauté for about 10 minutes or until the vegetables are soft and the onion is translucent.

Step 3

Stir in the minced garlic and cook for another 2 minutes until fragrant.

Step 4

Increase the heat to medium-high. Add the ground beef and ground pork to the pan. Cook, stirring occasionally, until the meat is browned and no pink remains.

Step 5

Pour in the red wine, and let it simmer for about 5 minutes to allow the alcohol to evaporate and the wine to reduce slightly.

Step 6

Add the canned chopped tomatoes, tomato paste, bay leaves, dried oregano, dried thyme, dried basil, salt, and black pepper. Stir to combine thoroughly.

Step 7

Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer gently for at least 1.5 to 2 hours. Stir occasionally and add more stock if needed.

Step 8

Once the ragu has thickened and the flavors have developed, remove the bay leaves. Adjust seasoning with more salt and pepper if needed.

Step 9

Sprinkle with freshly chopped parsley just before serving over your favorite dairy-free pasta.

Nutrition Facts

Serving size	(2882.9g)

Amount per serving	% Daily Value*
Calories	2871.3

Total Fat 175.5g	0%
Saturated Fat 60.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 579.0mg	0%
Sodium 5368.4mg	0%
Total Carbohydrate 119.3g	0%
Dietary Fiber 28.3g	0%
Total Sugars 53.6g
Protein 170.9g	0%

Vitamin D 0IU	0%
Calcium 591.0mg	0%
Iron 23.0mg	0%
Potassium 5532.4mg	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: 57.6%

Protein: 24.9%

Carbs: 17.4%