Pescatarian Dairy Free Spaghetti Bolognese
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 15 min
5.0(9)
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Learn more āIngredients
4 servings
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- Ā½ lb ground beef (80/20)
- Ā½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - Ā½ cup dry red wine
- 1 can (28 oz) crushed san marzano tomatoes
- 2 tbsp tomato paste
- Ā½ cup whole milk dairy free milk
- 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 8ā10 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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