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Laurel and Andy’s Bolognese Sauce

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 3 cups of sauce 1x


This slightly spicy Bolognese sauce is so flavorful you won’t notice it’s dairy-free, it doesn’t need parmesan!


  • 2 T. olive oil
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 T. parsley
  • 1/4 pound ground chuck
  • 1/4 pound hot italian sausage (Like the Bob Evans tube kind)
  • 1/4 cup white wine
  • 8 white or porcini mushrooms, thinly sliced
  • 3 roma tomatoes, chopped
  • Salt, pepper, pinch of nutmeg
  • 1 cup water


  1. Saute onions, carrots & celery in a medium saucepan on medium heat in the olive oil until soft.
  2. Add the garlic and saute 30 seconds, until fragrant.
  3. Add meat & parsley, cook until meat is browned.
  4. Add mushrooms & wine, crank the heat to high and cook for a minute.
  5. Add tomatoes, turn the heat to low.
  6. Add salt, pepper, nutmeg & water.
  7. Let simmer, covered for an hour.
  8. Add more salt as needed to taste and finish off with another pinch of fresh parsley.


I use Bob Evan’s hot Italian sausage. It comes in 1 pound tubes, so I quadruple this recipe and freeze the rest for later. 

  • Category: Pasta Sauce
  • Method: Stovetop
  • Cuisine: Italian

Keywords: bolognese sauce, spicy meat sauce, dairy free meat sauce