Description
This easy bolognese sauce is perfect for your next pasta night! Our bolognese is gluten-free & easily dairy-free, so everyone can enjoy it!
Ingredients
Scale
- 1 lb. ground beef (85/15 or leaner)
- 2 oz. pancetta, diced or sliced*
- 1 stalk celery, very finely diced
- 1 carrot, very finely diced
- 1 medium onion, very finely diced
- olive oil
- 1 (28 oz.) can whole tomatoes, undrained
- 1/4 tsp dried oregano
- 1/2 tsp garlic salt or 1/4 tsp garlic powder
- pinch cinnamon (trust me)
- salt and pepper to taste (I used 1/2-1 tsp each)
- 1/4 cup half-and-half, whole milk, or almond milk
Instructions
- Brown The Beef. In a large Dutch oven or soup pot, brown ground beef. Remove from pot and drain any fat.
- Cook Pancetta & Veggies. Add a small drizzle of olive oil to the pot and cook pancetta, celery, carrot, and onion until onion is translucent.
- Combine. Return ground beef to pot and add tomatoes and their juices, oregano, garlic salt, cinnamon, and a sprinkling of salt and pepper. Stir in half-and-half, and bring sauce up to a boil. Cook 5 minutes, stirring often to break up the tomatoes.
- Reduce heat to a simmer. Simmer sauce about 2 1/2 hours, stirring at least every 20 minutes or so. If you find the sauce is getting too thick or is starting to stick to the bottom of the pan, you can add a small drizzle of water (this wasn’t a problem for me).
- Serve & Store. The sauce should look quite thick and meaty. Serve with your favorite pasta and top with parmesan cheese.
Notes
- For Gluten-Free: be sure your pancetta is gluten free & serve with gluten-free pasta.
- For Dairy-Free: Use almond milk or cashew milk in place of the half and half or whole milk. Skip the parmesan at the end, or use a vegan parmesan, such as Violife.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Sauce
- Method: Stovetop
- Cuisine: American