Vegan Classic Spaghetti Bolognese
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.8(23)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the sauce
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- ¾ lb ground beef (80/20)
- ¾ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 cup dry white wine
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 2 tbsp tomato paste
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, freshly ground
- ¼ tsp freshly grated nutmeg
For serving
- 1 lb spaghetti
- 1 oz parmesan cheese, freshly grated (optional)
Can be omittedparmesan cheese
Instructions
- 1
Heat the olive oil and butter in a large Dutch oven over medium heat until the butter is melted and the foam subsides. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!