Nickel Allergy Friendly Dairy Free Spaghetti Bolognese

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Nickel Allergy Friendly Dairy Free Spaghetti Bolognese

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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
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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