Vegan Dairy Free Spaghetti Bolognese

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

This rich, slow-simmered Bolognese builds its deep flavor the classic way: onion, carrot, and celery sweated down until soft and sweet, then layered with garlic, a splash of red wine, and San Marzano tomatoes that cook down into a thick, glossy sauce. Tomato paste adds concentrated depth while a good long simmer lets everything meld into something that tastes like it's been on the stove all day. A finishing touch of dairy free milk smooths the sauce out into that silky, restaurant-style texture right before it's tossed with hot spaghetti. Fresh parsley on top adds a little brightness to cut through all that savory richness. It's a comforting, ladle-it-generously kind of dinner that fits easily into a plant-based rotation, no fuss required. Serve it in big bowls with extra sauce spooned over the top for the full effect.

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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)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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