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how to make dairy-free bolognese sauce

Dairy free Beef Bolognese

Here's our secret to make our versatile Beef Bolognese sauce. No added oils and dairy-free.
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Ingredients Method Notes

Ingredients
  

  • 1 kg ground beef
  • 1 cup mushroom broth water from rehydrating mushrooms, sub pasta water
  • 4 cloves garlic minced
  • 1 medium onion minced
  • 1 medium carrot shredded
  • 6 pcs dried shiitake mushrooms
  • salt to taste
  • black pepper, ground to taste
  • 2 cups tomato sauce or pasta sauce
  • 1/2 cup ketchup
  • 1 tbsp vegetable stock powder we use Vegeta, sub mushroom broth powder
  • 2 pcs bay leaf
  • 1 tbsp sugar
  • 2 tbsp nutritional yeast

Method
 

  1. On heated stockpot or dutch oven, sauté beef in a 1/4 cup of mushroom broth until liquid has evaporated. Repeat 3-4 times.
  2. Add in garlic and onions and sauté until fragrant.
  3. Stir in carrots and mushrooms. Season with a pinch of salt and pepper.
  4. Add tomato sauce, ketchup, vegetable stock powder and bay leaf.
    Bring to a boil then simmer on low heat for 30 minutes.
  5. Mix in sugar and nutritional yeast. Adjust to taste with salt and pepper.
  6. Serve with pasta of choice.

Notes

An old time favourite. Try this milk-free bolognese pasta sauce recipe today and let us know how you enjoyed it.