Dairy Free Bolognese Sauce
Prep time
Cook time
Total time
  • 1 large yellow onion, diced
  • 4-5 cloves garlic, minced
  • 3 tbsp olive oil
  • 1-1½ pounds meatloaf mix (pork, veal & beef mixture)
  • 4 oz. diced pancetta
  • 2 cups dry white wine (I prefer Pinot Grigio)
  • 2 28 oz. cans crushed tomatoes with herbs
  • 1 5 oz. can tomato paste
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Nutmeg
  1. Heat the olive oil over medium low heat in a large stock pot or Dutch oven. Add the onion and garlic. Cook until fragrant, about 5-7 minutes.
  2. Add the diced pancetta, cook for 3-5 minutes.
  3. Add the meatloaf mix. Shred the meat with a fork & cook until no longer pink.
  4. Add the wine & bring to a boil. Reduce heat to low and simmer until the sauce is reduced to half, about 15-20 minutes.
  5. Add the crushed tomatoes, the tomato paste, nutmeg, salt & pepper. Raise heat to high & bring to a boil.
  6. Once bubbling, reduce heat to low and simmer sauce for about an hour.
  7. Serve over pasta.
Garnish with Parmesan cheese and chopped fresh parsley.
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/dairy-free-bolognese-sauce/