The Best Dairy Free Bolognese (Whole30 & Paleo)

Who doesn’t love a good bowl of Bolognese? Your sauce can taste just as good without the heavy cream and cheese by using this Dairy Free Bolognese recipe. This recipe can be made on the stove top or in the instant pot and taste amazing. The best way to make this sauce taste amazing is to allow it to simmer all day long. Your house will smell amazing and the flavors have more time to blend together.

Follow along the recipe below and let me know what you think!

The Best Dairy Free Bolognese Recipe (Whole30 & Paleo)

Print Recipe

Ingredients

• 4 pancetta
• 2 anchovies
• 1 yellow onion diced
• 1/2 cup carrots diced
• 1/2 cup celery diced
• 1 cup mushrooms diced
• 3 gloves garlic minced
• 2 tsp salt
• 2 lbs grass-fed beef
• 1 tsp pepper
• 1 28 oz can of whole peeled tomatoes crush using hands
• 2 15 oz cans of tomato sauce
• 1 6 oz can tomato paste
• 1/2 tbsp coconut aminos
• 2 bay leaves
• 1 cup coconut milk

Instructions

Instant Pot Instructions

• Turn the instant pot on sauté mode and add pancetta. Sauté for 5 minutes until fat is rendered. 
• Add anchovies, onion, carrots, celery, mushrooms and garlic and sauté for 5 to 6 minutes until veggies are tender. 
• Add grass-fed beef, salt and pepper and stir to combine with veggies. Sauté for about 5 minutes until the meat is just cooked through. 
• In a bowl, pour the whole peeled tomatoes and break apart into smaller chunks using your hands. Add the tomatoes, tomato sauce and tomato paste into the instant pot and stir. Bring to a boil and add coconut aminos and stir. 
• Once sauce is boiling, turn the instant pot to a simmer by using either the slow cook function or a low sauté function depending on your instant pot. 
• Simmer at low for at least 4-8 hours. The longer you can simmer, the better the flavors will combine. 
• 15 minutes before serving, put the instant pot back on sauté mode and add coconut milk. Stir until combined and the sauce is boiling. Reduce heat back to a simmer for 15-30 minutes. 
• Serve over spaghetti squash or your favorite grain free pasta!

Stove Top Instructions

• Put a large sauce pot at medium-high heat and add pancetta. Sauté for 5 minutes until fat is rendered.
• Add anchovies, onion, carrots, celery, mushrooms and garlic and sauté for 5 to 6 minutes until veggies are tender. 
• Add grass fed beef, salt and pepper and stir to combine with veggies. Sauté for about 5 minutes until the meat is just cooked through. 
• In a bowl, pour the whole peeled tomatoes and break apart into smaller chunks using your hands. Add the tomatoes, tomato sauce and tomato paste into the pot and stir. Bring to a boil and add coconut aminos and stir. 
• Once sauce is boiling, reduce heat to low and bring sauce to a simmer. 
• Simmer at low for at least 4-8 hours. The longer you can simmer, the better the flavors will combine. 
• 15 minutes before serving, increase the heat to medium-high and add coconut milk. Stir until combined and the sauce is boiling. Reduce heat back to a simmer for 15-30 minutes. 
• Serve over spaghetti squash or your favorite grain free pasta!

Course: Main Course