This rich, slow-simmered bolognese builds its depth the old-fashioned way: a finely diced onion, carrot, and celery soffritto softened until sweet, then garlic bloomed just until fragrant. Ground beef and pork brown together until deeply savory, and the tomato paste gets cooked right in the pot until it turns brick-red for maximum flavor before coconut aminos deglaze all those browned bits. Crushed tomatoes and chicken broth simmer everything down low and slow for the better part of an hour, so the sauce thickens into something glossy and richly concentrated rather than watery. Torn fresh basil at the end adds a bright, herbal finish, and it's just as satisfying spooned over zucchini noodles or spaghetti squash. It's a hearty, restaurant-worthy sauce that happens to fit neatly into a dairy free rotation without sacrificing any of that classic, long-cooked flavor.
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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.
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