Classic Bolognese

Dairy-free (optional), Gluten-free (with alternative pasta), High protein, Healthy fats, Rich in antioxidants, Nutrient-dense, Hearty and satisfying

This slow-simmered classic Bolognese is a rich and deeply flavourful take on the traditional Italian dish, offering the perfect balance of comfort and nourishment. Made with a combination of ground beef, pork, and pancetta (or grass-fed bison for a leaner, omega-3-rich alternative), this dish delivers high-quality protein, healthy fats, and essential nutrients to support energy and muscle health. The blend of onions, carrots, and celery forms a nutrient-dense foundation, while garlic, bay leaf, and nutmeg infuse the sauce with warmth and complexity.

A splash of dry white wine and whole milk tenderizes the meat and enhances the sauce’s velvety texture, while San Marzano tomatoes provide a natural sweetness and powerful antioxidants. For a dairy-free option, swap the milk for full-fat coconut milk (@chasorganics) or unsweetened almond milk (@malkorganics). This keeps the sauce creamy without compromising depth of flavour.

Slow-cooked for hours, this Bolognese develops layers of depth, creating an irresistibly hearty and satisfying dish. Finished with freshly grated Parmigiano-Reggiano (optional for dairy-free) and fragrant basil, and served over classic tagliatelle or your favourite gluten-free pasta, this dish is pure comfort in every bite.

Pair it with a side of roasted vegetables or gluten-free crusty bread for a wholesome, well-balanced meal that nourishes the body and soul.

Ingredients:

2 tbsp olive oil

1 tbsp unsalted butter (or dairy-free alternative)

1 medium onion, finely diced

1 medium carrot, finely diced

1 celery stalk, finely diced

2 cloves garlic, minced

½ lb (225g) ground beef (80/20) or grass-fed bison

½ lb (225g) ground pork

¼ lb (115g) pancetta, finely diced (or bacon)

1 cup whole milk (or full-fat coconut milk/almond milk for dairy-free)

1 cup dry white wine (or red)

1 (28 oz) can San Marzano whole tomatoes, crushed by hand

2 tbsp tomato paste

1 cup beef broth (or more as needed)

½ tsp salt (adjust to taste)

½ tsp black pepper

¼ tsp nutmeg (optional)

1 bay leaf

Parmigiano-Reggiano cheese (for serving, optional for dairy-free)

1 lb tagliatelle, pappardelle, or gluten-free pasta

Method:

Heat olive oil and butter in a large heavy-bottomed pot over medium heat. Add the onion, carrot, and celery. Cook until softened, about 7 minutes. Stir in garlic and cook for 1 more minute.

Add the pancetta and cook for 3 minutes. Then, add the ground beef, pork, or bison. Cook until browned, breaking up the meat with a spoon and allowing it to develop some browning for extra flavour, about 8 minutes. Season with salt, pepper, and nutmeg.

Pour in the milk (or dairy-free alternative) and let it simmer until mostly evaporated, about 5 minutes. Then, add the wine and simmer until mostly evaporated, another 5 minutes.

Stir in the crushed San Marzano tomatoes, tomato paste, and beef broth. Add the bay leaf. Bring to a gentle simmer.

Reduce the heat to low and let the sauce simmer uncovered for 2.5 to 3 hours, stirring occasionally. If it gets too thick, add more beef broth or water.

Remove the bay leaf. Toss with cooked pasta, adding some pasta water if needed. Serve with freshly grated Parmigiano-Reggiano (or skip for dairy-free) and fresh basil.

Pair this Bolognese with a side of roasted vegetables or gluten-free crusty bread for a complete, balanced meal. If you're looking for a lighter option, try serving it over zucchini noodles or roasted spaghetti squash (my fav) for a lower-carb, veggie-packed alternative.

Recipe by Taylor Robinson – Holistic Health & Wellness Chef