Dairy Free Dutch Oven Bolognese

Total time3 hr

Prep time20 min

Cook time2 hr 40 min

This is a deeply savory, low-and-slow bolognese built the classic way: finely diced onion, carrot, and celery sweat down into a fragrant base, garlic and tomato paste deepen the flavor, and a hearty mix of ground beef and pork browns right in the pot. A splash of white wine deglazes everything and cooks off, then crushed tomatoes and beef broth simmer for a full two hours until the sauce turns thick, glossy, and deeply colored, clinging to the spoon just like a proper bolognese should. Nutmeg adds a warm, subtle background note that rounds out the richness of the meat. Ladled over your favorite pasta and finished with a scatter of fresh parsley, it's the kind of Sunday-simmer sauce that tastes like it's been on the stove all day, because it has. It's a satisfying, comforting option to add to a dairy free dinner rotation, no matter the season.

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Ingredients

6 servings

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
3 tbsp tomato paste
1 lb ground beef (80/20)
1 lb ground pork
1 cup dry white wine
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 can (28 oz) crushed tomatoes
1 cup low-sodium beef broth
1 bay leaf
½ tsp ground nutmeg
1 tsp kosher salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

¼ cup fresh parsley, roughly chopped (optional)
parmesan cheese, freshly grated, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the olive oil in a large Dutch oven 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. Add the tomato paste and stir to coat the vegetables, cooking until the paste darkens slightly and begins to stick to the bottom of the pot, about 2 minutes.

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