Dairy Free Classic Ragù

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

This slow-simmered ragù builds its depth the old-fashioned way: pancetta rendered until golden, a classic trio of onion, carrot, and celery softened low and slow, and a hearty mix of ground beef and pork browned until deeply savory. Tomato paste gets caramelized right in the pot before a splash of dry white wine deglazes all those browned bits, and crushed whole tomatoes with a touch of nutmeg round out a sauce that simmers for hours until it's thick, rich, and full-bodied. The long, patient simmer is really the secret here, coaxing out layers of flavor that a quick sauce just can't match. Ladled over your favorite pasta, it's a comforting, restaurant-worthy dinner that clings to every strand. This is a great dish to add to your dairy free rotation, since the flavor payoff comes from the meat and aromatics rather than anything else. Simple, hearty, and endlessly satisfying, it's the kind of Sunday-sauce project worth making a double batch of and freezing for later.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
¾ lb ground beef (80/20)
¾ lb ground pork
2 oz pancetta, finely diced
2 tbsp tomato paste
1 cup dry white wine
1 can (28 oz) whole peeled tomatoes, crushed by hand
1 cup low-sodium beef broth
½ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 bay leaf
¼ tsp freshly grated nutmeg
salt and pepper, to taste

For serving

freshly grated parmigiano-reggiano, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is lightly golden, about 4 minutes.
2
Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.

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