Vegan Bolognese Sauce
This vegan bolognese sauce is a spectacular vegan spin on the Italian dish. Toss it with some eggless pappardelle and tagliatelle pasta for a savory dinner.
After veganizing a classic vodka sauce, I wanted to take on another Italian classic – Bolognese sauce (also called Ragù). It’s filled with yummy tomato sauce, vegan ground meat, and lots of aromatics to create the ultimate pasta sauce. Making it is easy and doesn’t require a lot of ingredients, but it’s packed with flavor.
This rich and hearty vegan meat sauce is also excellent in vegan lasagna, stuffed pasta, or over mashed potatoes. It can really be enjoyed with anything! This recipe was adapted from The Classic Italian Cook Book by Marcella Hazan.
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Key Tips To Follow
- Simmer for Hours. The secret to a rich, flavorful vegan Bolognese sauce is time. Marcella Hazan recommends simmering the sauce for at least 3½ to 4 hours to allow the flavors to concentrate, creating a richer-tasting sauce. Be sure to stir occasionally to prevent sticking.
- Do not add too many tomatoes. Ragù is considered a meat sauce and not a tomato sauce with meat. Adding too many tomatoes can overpower the other flavors in the dish with sweetness or acidity. The key is to keep the flavors balanced enough to make the sauce a great addition to various recipes.
- Deglaze with White Wine. When adding the white wine, allow it to fully evaporate. Use a wooden spatula to scrape the browned bits from the bottom of the pan. This will infuse the sauce with so much flavor.
- Use a Heavy Pot. A heavy, enameled Dutch oven is ideal for making Bolognese because it distributes heat evenly and helps the sauce simmer steadily for hours.
Key Ingredient Notes
- Olive oil and vegan butter – any neutral oil can be used to cook the vegetables. The combination of oil and butter will prevent any food from sticking while providing lots of flavor.
- Veggies – yellow onion, celery, and carrots form the classic mirepoix. It gives a base of savory and sweet flavors that pop in the sauce.
- Vegan ground – Impossible or Beyond Meat are great options to create the familiar texture of traditional Bolognese.
- Dry white wine – adds acidity and complexity, helping to balance the richness of the sauce and enhancing the flavors. The alcohol in the wine will cook off, so there is no need to worry about consuming alcohol.
- Plant-based milk – I used oat milk for this recipe, but feel free to use another creamy dairy-free milk, such as soy and cashew. If you’re looking for an extra layer of richness, light coconut milk can work well in Bolognese. However, be mindful of its stronger flavor, which may slightly change the overall taste of the sauce.
- Nutmeg – its aromatic and earthy qualities add another layer of flavor, making the sauce taste more well-rounded. It will help balance the richness of the sauce by offering a subtle, nutty flavor.
- Canned Italian tomatoes and tomato paste – I used San Marzano tomatoes. They provide a good balance of sweetness and acidity to the sauce. Roughly chop or crush by hand, or use canned crushed tomatoes.
How To Make Vegan Bolognese Sauce
- Heat a Dutch oven on the stove on medium heat. Add in oil, vegan butter, onion, celery, and carrots.
- Cook it for around 2 minutes or until the onion is translucent.
- Add in the vegan ground beef. Break it up with a large wooden spoon or a fork.
- Mix in ½ teaspoon of salt and cook until the “meat” is no longer pink and begins to brown, which gives it more flavor.
- Pour in the wine and bring the heat up to medium. Cook it until the wine has evaporated, stirring occasionally.
- Add in the plant-based milk and nutmeg, then cook until the milk has evaporated.
- Stir in the chopped canned tomatoes with its juice and tomato paste. When it starts to bubble, reduce the heat to a low simmer.
- Cook the sauce uncovered for at least 3 to 4 hours, stirring occasionally. Taste it and add salt to taste.
- To serve: Heat half a tablespoon of olive oil or plant-based butter in a skillet over medium-low heat. Spoon in half a cup of bolognese sauce and heat until bubbling. Add 1 to 3 tablespoons of water to adjust the consistency if needed. Add a serving of cooked pasta and toss until coated. Enjoy!
Storage Suggestion
Allow the sauce to cool to room temperature before transferring it to an airtight container. You can store your vegan Bolognese in the refrigerator for up to 5 days.
For longer storage, vegan ragù freezes beautifully and can be stored for up to 1 month. Always label freezer-safe containers or bags with the date to keep track of freshness.
How to Reheat
When ready to use, thaw the sauce in the refrigerator overnight or use the defrost setting on your microwave. Reheat it in a saucepan over medium heat, adding a bit of water or plant-based milk if needed to restore its consistency.
FAQs
Is all white wine vegan-friendly?
Surprisingly, not every bottle of wine is vegan. A majority of wines are, but it is important to check the ingredients label first. Here’s a helpful resource for vegan-friendly wine brands.
Which pasta shapes work best with vegan Bolognese?
Traditionally, Bolognese sauce is poured over long pasta like pappardelle, tagliatelle or spaghetti. Be sure to check to ensure that they are made without eggs. Feel free to use short pasta with crevices as well, to help the sauce cling to the pasta. For a carb-free option, try using veggie noodles like zucchini noodles.
More Vegan Italian Recipes
Vegan Bolognese Sauce
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons vegan butter, I used Country Crock Plant Butter
- 1 medium yellow onion, chopped (2 cups)
- 1 rib celery, chopped (½ cup)
- 1 medium carrot, chopped (½ cup)
- 1 pound (500 g) vegan ground, such as Impossible or Beyond Meat
- ½ teaspoon salt, or to taste
- 1 cup (240 ml) dry white wine, 240 ml
- ½ cup (120 ml) plant-based milk, I used oat milk
- ⅛ teaspoon nutmeg, freshly ground
- 2 cups (800 g) canned Italian tomatoes, roughly chopped, with their juice (28 oz can)
- ½ tablespoon tomato paste
Instructions
- Place a heavy, enameled Dutch oven on the stove at medium heat. Add the olive oil, vegan butter, onion, celery, and carrot. Cook for about two minutes or until the onion is translucent.3 tablespoons olive oil ,3 tablespoons vegan butter ,1 medium yellow onion ,1 rib celery ,1 medium carrot
- Add the vegan ground beef, breaking it up with a large wooden spoon or a fork. Add ½ teaspoon of salt and cook until no longer pink and it begins to brown.½ teaspoon salt ,1 pound (500 g) vegan ground
- Add the wine and cook, occasionally stirring, until it has evaporated.1 cup (240 ml) dry white wine
- Add the plant-based milk and the nutmeg, and cook, occasionally stirring, until the milk evaporates.½ cup (120 ml) plant-based milk ,⅛ teaspoon nutmeg
- Stir in the tomatoes and tomato paste. Once it starts to bubble, reduce the heat to a low simmer.2 cups (800 g) canned Italian tomatoes ,½ tablespoon tomato paste
- Cook, uncovered, for at least 3 to 4 hours, stirring occasionally. Taste and add more salt if needed.
- To serve: Heat half a tablespoon of olive oil or plant-based butter in a skillet over medium-low heat. Spoon in half a cup of bolognese sauce and heat until bubbling. Add 1 to 3 tablespoons of water to adjust the consistency if needed. Add a serving of cooked pasta (I used egg-free pappardelle) and toss until coated. Enjoy!