Yield: 6 people
Dairy Free Bolognese
This dairy free bolognese is the perfect comforting weeknight meal. It has all the heartiness and flavor of traditional bolognese without the dairy. The sauce is slow cooked to perfection. Serve it with the pasta of your choice and fresh basil for a meal the whole family will love.
Ingredients
- 2 tbsp olive oil
- 2 large carrots, peeled and finely minced
- 2 stalks celery, finely minced
- 1 yellow onion, finely minced
- 1 clove garlic, minced
- 1 lb ground beef , 70-80%
- 1 lb ground pork
- ½ cup dry red wine
- 2¼ cups tomato puree/passata
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 1 13/5 oz can full fat coconut milk
Equipment
- 1 large stock pot
Instructions
- Sauté the veggies. In a large heavy pot, add olive oil then carrots, onion, celery and garlic. Cook covered on a long heat for about 3-5 minutes or until onion is translucent and aromatic.
- Cook the meat. Add the pork and beef into the pot and increase heat to medium. Cook meat, breaking apart until browned, about 5 minutes.
- Add the wine. Once the meat is browned, add in wine and turn the heat to high. Cook for about 1 minute, allowing the the alcohol to evaporate.
- Add tomato paste, puree, and seasonings. Add the tomato paste, puree, salt, pepper, and bay leaf. Reduce the heat to a simmer and cover. Simmer for three hours (the mixture should not boil). Stir occasionally.
- Add coconut milk. After the 3 hours of simmering, remove bay leaf and add in the can of coconut milk. Stir to combine and cook for another 3-5 minutes. For a thicker sauce, stick in an immersion blender and blend the meat sauce. This will finally mince everything.
- Serve & enjoy! Serve the dairy free bolognese with pasta of choice, fresh basil and fresh cracked pepper.
Notes
- Typically the thicker the sauce, the thicker the noodle you would eat it with. This is best served with pappardelle or fettuccine noodles.
- A medium-bodied dry red wine with a moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir is the best to use. You can use a dry white wine if needed. If you don't have wine you can use beef broth.
- Store in an airtight container in the fridge for up to 5 days.
- Store in a freezer safe container for up to 3 months and thaw overnight in the fridge.
- For the best and thickest sauce, use an immersion blender at the end to finely mince everything. This truly makes a huge difference!
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