Vegan Gluten Free Tagliatelle Bolognese
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.7(4)
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Learn more →Ingredients
4 servings
For the ragù
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- ½ lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ cup dry white wine
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 bay leaf
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 12 oz gluten free tagliatelle pasta
- 1 tbsp salt (for pasta water)
- parmesan cheese, freshly grated, for serving (optional)
Can be omittedparmesan cheese
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 does not brown.
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