Dairy-Free Rigatoni Bolognese

Indulge in the rich and hearty flavors of Dairy-Free Rigatoni Bolognese—a comforting pasta dish that's perfect for those seeking a lactose-free twist on a classic Italian favorite. This recipe combines tender rigatoni pasta with a luscious, slow-simmered meat sauce made with ground beef, fragrant garlic, and a medley of finely chopped vegetables, including onion, carrot, and celery. Instead of traditional dairy ingredients, the sauce is enriched with unsweetened almond milk and vegetable broth, creating a creamy, flavorful base without the use of cream or cheese. A splash of red wine and aromatic Italian herbs like oregano and basil add depth, while a touch of fresh parsley finishes the dish with a burst of freshness. Ready in just over an hour, this satisfying, dairy-free pasta pairs beautifully with a crisp green salad and crusty bread for an irresistible meal that's sure to impress. Perfect for weeknight dinners or cozy gatherings, this recipe will quickly become a staple in any dairy-free kitchen!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic and cook for an additional minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Reduce the heat to low, cover, and let the sauce simmer for 30 minutes, stirring occasionally.

Step 7

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.

Step 8

Remove the bay leaf and taste the sauce, adjusting seasoning if necessary.

Step 9

Combine the rigatoni with the Bolognese sauce and mix well to coat the pasta.

Step 10

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(2543.8g)

Amount per serving	% Daily Value*
Calories	2505.2

Total Fat 126.4g	0%
Saturated Fat 41.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 331.9mg	0%
Sodium 3594.6mg	0%
Total Carbohydrate 209.0g	0%
Dietary Fiber 28.0g	0%
Total Sugars 45.1g
Protein 124.1g	0%

Vitamin D 44.6IU	0%
Calcium 619.5mg	0%
Iron 23.2mg	0%
Potassium 4739.5mg	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: 46.1%

Protein: 20.1%

Carbs: 33.8%