Dairy free creamy tomato pasta sauce
Since I went dairy free, one of the many things I really miss is creamy pasta sauces, so when I came across a recipe for Hong Kong style bolognaise and tried it, I was SO HAPPY that I'd stumbled on an accidentally dairy free pasta sauce! It's rich, thick and creamy and has no dairy or egg in it! Trust me once you try this sauce you won't want normal bolognaise ever again!
Ingredients
For the red sauce:
1 pack of minced beef
1 tin of chopped tomatoes
1 onion
2-3 cloves of garlic
2 tsp oregano
2 tsp basil
1 tbsp sugar
Salt and pepper to taste
For the white sauce
1 tbsp dairy free margarine (I use vitalite)
2 tbsp plain flour
1/2 pint of chicken stock (any safe stock cube will do)
Dice and fry the onion and garlic in olive oil until soft. Add the mince and fry until it's no longer pink. Add the tin of tomatoes and all the other ingredients and simmer for at least 30 mins (the longer the better).
In another pan, add the flour and margarine on a low heat, and stir until you have a dough ball. Slowly spoonful by spoonful, add the stock, waiting until it's all absorbed before adding another spoonful of liquid. If you don't do this gradually you'll end up with a lumpy white sauce. If that happens, vigorously whisk over the low heat and the lumps should dissolve. Once all the stock is added you should have a thick white "creamy" sauce.
Add the white sauce to your tomato sauce and mix in until you have a creamy tomato sauce. Serve on top of spaghetti or any pasta you want.
Done! Mega easy and totally hits the creamy pasta sauce spot! You're welcome! Let me know what you think in the comments once you've tried it!
Ingredients
For the red sauce:
1 pack of minced beef
1 tin of chopped tomatoes
1 onion
2-3 cloves of garlic
2 tsp oregano
2 tsp basil
1 tbsp sugar
Salt and pepper to taste
For the white sauce
1 tbsp dairy free margarine (I use vitalite)
2 tbsp plain flour
1/2 pint of chicken stock (any safe stock cube will do)
Dice and fry the onion and garlic in olive oil until soft. Add the mince and fry until it's no longer pink. Add the tin of tomatoes and all the other ingredients and simmer for at least 30 mins (the longer the better).
In another pan, add the flour and margarine on a low heat, and stir until you have a dough ball. Slowly spoonful by spoonful, add the stock, waiting until it's all absorbed before adding another spoonful of liquid. If you don't do this gradually you'll end up with a lumpy white sauce. If that happens, vigorously whisk over the low heat and the lumps should dissolve. Once all the stock is added you should have a thick white "creamy" sauce.
Add the white sauce to your tomato sauce and mix in until you have a creamy tomato sauce. Serve on top of spaghetti or any pasta you want.
Done! Mega easy and totally hits the creamy pasta sauce spot! You're welcome! Let me know what you think in the comments once you've tried it!
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