Vegetarian Dairy Free Spaghetti Bolognese

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Vegetarian Dairy Free Spaghetti Bolognese

This bolognese-style sauce builds its depth the classic way, starting with a soffritto of onion, carrot, and celery softened low and slow until sweet, then brightened with garlic and a hearty splash of dry red wine. Crushed San Marzano tomatoes and tomato paste simmer for the better part of an hour with oregano and bay leaf until the sauce turns thick and deeply savory, then get finished with a touch of dairy free milk for a glossy, velvety texture that clings to every strand of pasta. Tossed hot with al dente spaghetti and a scatter of fresh parsley, it's the kind of long-simmered, ladle-it-generously dish that feels like a Sunday dinner no matter the day of the week. It's a solid pick for a vegetarian table, delivering that rich, tomato-forward comfort without any hesitation.

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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
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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