Dairy Free Spaghetti Bolognese

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Few pasta dishes hit the way a proper Bolognese does — that slow-cooked, deeply savory meat sauce clinging to every strand of spaghetti is pure comfort food. This version builds serious flavor the traditional way, starting with a soffritto of onion, carrot, and celery before browning a blend of ground beef and pork for richness and depth. A splash of dry red wine deglazes all those caramelized bits from the pot, and the sauce simmers low and slow for 45 minutes until it's thick, glossy, and absolutely worth the wait. The clever move here is stirring in dairy free milk near the end — just like a classic Bolognese uses regular milk to mellow the acidity and round out the sauce, this swap does exactly the same job without any dairy involved. Store-bought pasta sauces often sneak in cream or cheese, so making it from scratch with these straightforward ingredients means you stay in full control of what's in the bowl. It serves four generously, and the leftovers (if there are any) taste even better the next day. Finish with a handful of fresh parsley for a little brightness, and dinner is done.

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Ingredients

4 servings

For the sauce

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
4 cloves garlic, minced
½ lb ground beef (80/20)
½ lb ground pork
½ cup dry red wine
1 can (28 oz) crushed san marzano tomatoes
2 tbsp tomato paste
½ cup whole milk dairy free 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 tsp dried oregano
1 bay leaf
salt and pepper, to taste

For serving

12 oz spaghetti
1 tbsp salt (for pasta water)
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. 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 doesn't brown.

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