Getting mixed reviews on substituting plant based milks in bolognese; worth it or leave out completely?

I've made bolognese before but never put milk in it (that I can remember). I'm lactose intolerant so dairy is typically a big no in my book unless I want to implode like a dying star. I would like to make it as proper as possible and am looking for some recommendations on dairy free alternatives that work best, to bring out that creaminess, or if it's better just to leave plant based milks out all together?