Description
Make a hearty Dairy-Free Big Batch Bolognese for easy weeknight dinners. Flavor-packed, gluten-free, and perfect for meal prep.
Ingredients
Scale
1/4 cup + 1 tsp olive oil
5 cloves garlic, minced
2 tsp Worcestershire sauce
1 cup beef broth
1/2 diced white onion
3 carrots, diced
3 celery stalks, diced
1 tbsp maple syrup
2.5 tsp salt
1 tbsp + 1/2 tsp Italian Seasoning
1 tsp Basil
1 tsp Oregano
1 tsp ground black pepper
2 bay leaves
1 pint Villagio Marzano or Cherry Tomatoes, sliced
6 Campari Tomatoes, sliced
28 oz crushed tomatoes
1 lb 85% lean ground beef (or 1/2 lb ground beef & 1/2 ground pork)
2 tbsp tomato paste
Fresh basil for garnish
Instructions
- Prep and slice all your veggies. In a dutch oven or large pot, add your olive oil, garlic, onion, carrots, celery, and Worcestershire sauce. Sauté for 20 minutes over low-medium heat.
- Add the beef broth, 1.5 tsp salt, 1 tbsp Italian seasoning, 1 tsp basil, 1 tsp Oregano, 1 tsp ground black pepper, bay leaves, maple syrup, fresh tomatoes, and crushed tomatoes. Cover and simmer for 60 minutes.
- While your sauce is simmering, sauté your ground meat over 1 tsp olive oil, tomato paste, 1 tsp salt, and 1/2 tsp Italian seasoning in a separate pan. Sauté for 10 minutes or until cooked through.
- Uncover your sauce. Add the cooked meat and simmer uncovered for 40 minutes.
- Place a generous serving over your favorite gluten-free wide pasta (I used Trader Joe’s GF Egg Fettuccine) and top with fresh basil. Enjoy
Notes
Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Cuisine: Italian