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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
  

  • 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

Instructions
 

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