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Gluten-Free, Dairy-Free Tagliatelle Bolognese

I was recently reading Stanley Tucci’s book, Taste, which includes a number of treasured recipes he’s collected over the years from family, friends and various famous chefs, and although there are a number of recipes I’d like to attempt to make top 8 allergen-free, there was one in particular that I wanted to try right away: Pino Posteraro’s Fettuccini with Ragout alla Bolognese.

I had to take a number of liberties with this recipe to make it gluten and dairy-free, but the result looked and tasted very authentic and undeniably delizioso (check out my Instagram for a reel I made documenting the first time I made it). The sauce, which starts out with browned pancetta and ground beef, onion, carrots, celery and herbs, soaks up white wine and 4 cups of beef stock as it simmers for 1.5 hours, imparting a savory and very classic Italian flavor. A little pasta cooking water allows the sauce to beautifully coat the gluten-free tagliatelle (a traditional choice for bolognese, although any gluten-free pasta will do).

It’s the perfect thing to make on a lazy Sunday, although I made this on a weeknight, served my son chicken fingers, got him to bed while the sauce cooked, and enjoyed this and a glass of wine with my husband. It was heavenly.


Gluten-Free, Dairy-Free Tagliatelle Bolognese

Print Pin Rate
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4


  • Large stockpot
  • Large, shallow pasta bowl


  • 2 tbsp olive oil
  • 1 small chopped yellow onion
  • 2 small carrots, diced
  • 2 celery stalks, diced
  • 1 tbsp basil, julienned
  • salt and pepper, to taste
  • ¼ cup soy-free pancetta, chopped
  • 1 tbsp tomato paste
  • cup dry white wine
  • 1 pound ground beef
  • 2 bay leaves
  • 4 cups beef stock (make sure it is soy-free)
  • 1 pound gluten-free tagliatelle
  • 2 tbsp soy-free Earth Balance
  • ¼ cup oat milk


  • Heat the oil over medium in a large stockpot, then add onion, carrots, celery and basil.
  • Season with salt and pepper and cook, stirring frequently, until onions are transparent and fragrant, about three minutes.
  • Add pancetta and stir, cooking for about another three minutes.
  • Add tomato paste and white wine and stir to combine, then allow to cook until wine is evaporated.
  • Add beef and cook, stirring frequently, until slightly brown, about eight minutes.
  • Add bay leaves and beef stock and bring to a boil.
  • Reduce so liquid is simmering and set timer for 1.5 hours, stirring every once in a while, until liquid is completely absorbed.
  • Add Earth Balance and oat milk and stir until Earth Balance is melted.
  • Allow to simmer until oat milk is absorbed.
  • Remove bay leaves and lower temperature to low until pasta is done cooking.
  • When there are about 30 minutes left on the timer, cook the gluten-free tagliatelle per the package instructions, reserving ½ cup pasta cooking water.
  • Scoop beef mixture into a food-safe, large, shallow pasta bowl, then add the pasta cooking water.
  • Drain pasta and add directly to the bowl, then toss to combine.
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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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