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The Best Dairy Free Bolognese Recipe (Whole30 & Paleo)

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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