Low Iodine Dairy Free Spaghetti Bolognese

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Low Iodine Dairy Free Spaghetti Bolognese

About Fig

Fig 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

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
See all
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)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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 a plain, unsweetened variety so it won't add sweetness, especially in savory dishes.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!