Dairy Free White Bolognese with Veal, Pork, and Sage
Total time2 hr
Prep time20 min
Cook time1 hr 40 min
4.5(12)
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Learn more →Ingredients
4 servings
For the soffritto
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
For the meat sauce
- 8 oz ground veal
- 8 oz ground pork
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ tsp freshly grated nutmeg
- 1 cup dry white wine (such as pinot grigio or sauvignon blanc)
- 1 cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 cup low-sodium chicken broth
- 8 fresh sage leaves
- 1 sprig fresh thyme
For serving
- 1 lb tagliatelle or pappardelle
- ½ cup finely grated parmesan, for serving
Can be omittedparmesan
- 2 tbsp unsalted butter, for finishingChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 4 fresh sage leaves, fried in butter (optional)Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Melt 2 tbsp butter with the olive oil in a large Dutch oven over medium heat. 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, until fragrant, about 1 minute, watching closely so it does not brown.
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