Bolognese (Dairy & Gluten Free)
Dairy-Free Bolognese
This is one of my favorite pasta sauces to make. It is simple, slow food - the best kind! I sub the milk and parmesan out for some dairy-free options and serve over gluten-free pasta to fit our food restrictions, but you could easily make this with dairy and gluten.
Makes: 4-6 servings
NOTE: This sauce is best when you can slow cook it for 3 hours. However, if you’re in a time pinch you can skip out on the slow cooking and it will still be delicious!
Ingredients:
2 tbsp olive oil
2 carrots
2 celery stalks
1 yellow or white onion
1lb ground beef (pasture-raised ideal)
1lb ground pork (pasture-raised ideal)
1/2 cup dry red wine (I used non-alcoholic cabernet sauvignon)
2 tbsp tomato paste
2 1/4 cups tomato puree (I like Pomi brand)
A few pinches of salt
1/2 tsp fresh black pepper
1-2 whole bay leaves
1/3 cup coconut milk (or milk of your choice)
Serve With:
Gluten-free pasta (I like Tinkyada brand)
Dairy-Free Parmesan (I like Follow Your Heart brand or you can make your own vegan parmesan.)
Fresh, chopped flat-leaf parsley
Method:
Chop the mirepoix (carrot, celery, and onion) into a very fine dice.
In a large, heavy pot like Le Creuset add the olive oil and mirepoix. Cook over medium heat until soft and starting to brown, stirring occasionally.
Add the ground beef and pork, breaking up the meat with your spoon. Once the meat is cooked through, turn up the heat to high and add the wine to deglaze the pan. Scrape until all the brown bits have been brought up.
Cook down the wine for a minute, decrease the heat to medium/low and add in the tomato paste, tomato puree, salt, pepper, and bay leaf.
Decrease the heat to lowest setting, cover, and let the sauce simmer for 2-3 hours. Stir occasionally and make sure it is not boiling.
After 3 hours, remove the bay leaves and add the coconut milk. Serve over cooked pasta and top with fresh parsley or dairy-free parmesan (optional.)
