Slow-simmered and deeply savory, this Bolognese builds its flavor the classic way: a soft, sweet base of onion, carrot, and celery, browned beef and pork, a splash of white wine, and crushed tomatoes left to reduce low and slow until thick and rich. That long simmer is what gives the sauce its signature body — it coats a spoon, holds its shape, and turns deep, brick-red as the hours pass. Fresh oregano and thyme keep things aromatic without overpowering the meat, and a final scatter of chopped parsley adds brightness right before serving. Ladled over a big bowl of gluten free pasta, it's the kind of cozy, weekend-worthy sauce that tastes like it's been on the stove all day, because it has been. This one's a genuinely solid pick for a dairy free table, no fuss required to get there.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
