Dairy-Free Classic Italian Ragu Sauce

Savor the rich and hearty flavors of this Dairy-Free Classic Italian Ragu Sauce, a delicious twist on a timeless favorite that's perfect for pasta night! Made with a medley of finely chopped vegetables, ground beef and pork, and simmered gently in a luscious blend of red wine, crushed tomatoes, and Italian herbs, this dairy-free version retains all the depth of traditional ragu without the use of milk or cream. Each spoonful offers layers of flavor enhanced by a hint of nutmeg and the aromatic earthiness of thyme. Whether you pair it with al dente spaghetti, zucchini noodles, or your favorite plant-based pasta, this slow-simmered sauce is a crowd-pleasing staple for comforting weeknight dinners or special occasions. Designed for six hearty servings, this recipe is both satisfying and accommodating—perfect for anyone seeking a rich, dairy-free alternative to a classic Italian dish.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 2 medium Carrots, finely chopped
• 2 Celery stalks, finely chopped
• 4 Garlic cloves, minced
• 500 grams Ground beef
• 250 grams Ground pork
• 1 cup Red wine
• 800 grams Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 Bay leaf
• 2 teaspoons Fresh thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.25 teaspoon Nutmeg
• 1 cup Vegetable broth

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 10 minutes, until the vegetables are soft.

Step 2

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

Step 3

Increase the heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a wooden spoon until browned, about 8-10 minutes.

Step 4

Pour in the red wine and let it simmer until it reduces by half, scraping any browned bits from the bottom of the pot, about 5 minutes.

Step 5

Stir in the crushed tomatoes, tomato paste, bay leaf, thyme, salt, black pepper, and nutmeg.

Step 6

Add the vegetable broth, stir well, and bring the mixture to a light boil.

Step 7

Reduce the heat to low, cover the pot partially, and let the sauce simmer for 90 minutes, stirring occasionally. Adjust seasoning to taste.

Step 8

Remove the bay leaf before serving.

Step 9

Serve the ragu sauce over your preferred choice of pasta or zoodles, garnished with fresh herbs as desired.

Nutrition Facts

Serving size	(2445.5g)

Amount per serving	% Daily Value*
Calories	2751.4

Total Fat 173.2g	0%
Saturated Fat 59.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 534.7mg	0%
Sodium 4593.0mg	0%
Total Carbohydrate 103.5g	0%
Dietary Fiber 25.5g	0%
Total Sugars 55.2g
Protein 159.0g	0%

Vitamin D 0IU	0%
Calcium 509.7mg	0%
Iron 21.9mg	0%
Potassium 5769.9mg	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: 59.8%

Protein: 24.4%

Carbs: 15.9%