I’m an Italian girl at heart and if there’s anything I know I can fall back on.. it’s a great bowl of pasta!
One of my favorite dishes that I always ask my mom to make for me is pasta bolognese. What made it unique for me was she always added in crushed red peppers, which you’ll notice on the ingredient list is optional because I know not everyone wants their bolognese sauce spicy but if you like a little heat.. give it a try!
I did in fact make this entire recipe dairy-free which I’ve added the appropriate options for how to do that in the recipe below. I recently discovered a new dairy-free parmesan cheese that is surrrrrrprisingly very similar in both the texture and taste of real parmesan. The brand is Violife (not an ad, just a friendly informative mention here!) and I found it at Whole Foods.
- 1/2 tablespoon olive oil
- 1/4 cup white onion, finely diced
- 1/4 cup celery, finely diced
- 1/4 cup carrots, finely diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 28 oz pureed tomatoes I used San Marzanoþ
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper optional
- 2 tablespoons fresh basil, chopped finely
- 2 tablespoons unsalted butter or vegan butter for dairy-free
- 1/4 cup heavy cream or cashew milk for dairy-free
- 1/2 cup shaved/grated parmesan cheese or dairy-free parmesan for dairy-free, I used Violife
- 1 pound spaghetti pasta use gluten-free to make recipe gluten free
- kosher salt, to taste
- fresh cracked black pepper, to taste
Extra optional toppings
- shaved/grated parmesan cheese
- fresh basil leaves
In a large heavy pot, preferably a dutch oven, heat the olive oil on medium-low heat. Add in onions, celery and carrots and season with salt and pepper. Stir occasionally until onions are translucent. Add garlic and stir until fragrant.
Add in the ground beef and using a wooden spoon, break up the meat into small pieces while browning all the way through. Once browned and broken up, remove any excess fat from the meat. I like to push everything to one side of the pot and use a paper towel with tongs to soak it up.
Turn heat down to low and dd the pureed tomatoes and tomato paste. Add in the dried oregano, fresh basil and season liberally with salt and pepper. If you want to add a little heat, add int the optional crushed red pepper. Stir until well combined then cover the pot and let simmer for 30 minutes on the lowest heat setting.
In the meantime, heat a pot of salted water until boiled.
Add in butter, heavy cream and parmesan cheese to your sauce and stir until well combined.
Cook pasta until al dente (follow your pasta's packaged instructions). Drain pasta (you don't need to drain it too much--a little pasta water is good for the sauce!) and add the pasta to your sauce pot. Using two wooden spoons, mix the sauce evenly with the pasta.
Serve and add extra parmesan on top and/or fresh basil for presentation!