Gluten-free option: Use gluten-free pasta or serve over verified gluten-free polenta.

Contains in the recommended version: Tree nuts

Check labels: dairy-free milk, pasta, vegetable broth if used, vegan Parmesan if used

The source recommends cashew milk; another suitable plant milk can change the allergen profile.

Bolognese

• ¼ cup olive oil
• 1 cup finely chopped yellow onion
• ½ cup finely diced carrots
• 4 cups diced eggplant (¼-inch cubes)
• 4 cloves garlic, minced or pressed
• ½ teaspoon red pepper flakes
• 2 tablespoons tomato paste
• ½ cup dry red or white wine, or vegetable broth or water (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 cup dairy-free milk
• 1 to 2 teaspoons dried Italian seasoning, or dried basil and oregano
• ½ teaspoon sea salt, plus more to taste
• 1 to 2 teaspoons maple syrup

For serving

• Freshly chopped basil (optional)
• Vegan Parmesan cheese (optional)
• Pasta, gluten-free as needed

Prepared components and optional additions

dairy-free milk (required): Record the exact product and all ingredients; the source recommends cashew milk.

vegan Parmesan (optional): Disclose all ingredients if homemade or retain the package label.

pasta (required_for_pasta_service): Use and disclose a verified gluten-free product for the recommended gluten-free version.

Before printing: confirm that this list matches every ingredient, substitution, topping, and prepared product you actually used. Expand any linked component recipes and packaged ingredients. Dietary labels do not guarantee freedom from cross-contact.

Source: Minimalist Baker