Best Gluten Free Bolognese
by: claire cary
This classic gluten free bolognese is a family favorite! It comes together in about 20 minutes of active cook/prep time, then simmers for another 30 minutes for a deep and rich flavor.
Ingredients
- 2 tablespoons butter
- 1 white or yellow onion finely diced
- 2 large carrots peeled and finely diced
- 1 tablespoon minced garlic
- 1 pound ground beef
- ½ cup red wine see notes
- 5 tablespoons tomato paste
- 1 15 ounce can crushed tomatoes
- ½ cup chicken broth
- ¼ cup heavy cream
- 1 teaspoon italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 bay leaves
- ⅓ cup grated parmesan cheese
- 1 pound pasta of choice
Instructions
- Heat a large pot or dutch oven with the butter.
- Once melted, add in the diced onion and carrot.
- Saute for about 5-7 minutes or until softened.
- Add in the minced garlic and ground beef.
- Cook until the beef is browned and mostly cooked through. A little pink is ok because it will continue cooking when it simmers.
- Pour in the red wine and simmer until the wine has cooked off, about 3-5 minutes.
- Add in the tomato paste and cook down for 1-2 minutes. This will help deepen the tomato flavor!
- Add in all remaining ingredients aside from the parmesan.
- Bring to a low boil, then reduce the heat to low and simmer for at least 30 minutes, longer if desired.
- Bring a pot of salted water to a boil and cook your pasta according to package instructions.
- Discard the bay leave and stir in the parmesan.
- This part is totally optional, but I like to take an immersion blender and slightly pulse in the sauce to break it up a little bit. May sound odd to do that to meat, but I prefer a very ground texture.
- Taste and adjust flavors as desired.
- Serve with your pasta, fresh basil and more parmesan on top. Enjoy!
Notes
Make this recipe dairy free by swapping the butter for olive oil, using a dairy free cream (or my cashew cream) and my cashew parmesan in place of regular parmesan.
I opted for red wine because it has more depth of flavor and pairs well with a red sauce, but if you only have white, that will work! I used pinot noir.
Serving: 1bowl / Calories: 555kcal / Carbohydrates: 62g / Protein: 25g / Fat: 26g / Saturated Fat: 10g / Trans Fat: 1g / Sodium: 986mg / Fiber: 7g / Sugar: 5g
