Gluten-Free Classic Bolognese Pasta
Indulge in the rich, hearty flavors of this Gluten-Free Classic Bolognese Pasta, a comfort food favorite reinvented for gluten-free lifestyles. This recipe combines tender ground beef, a medley of aromatic vegetables, and a vibrant tomato base simmered to perfection with a touch of red wine and almond milk for added depth and creaminess. Served over gluten-free spaghetti, this dish is a deliciously satisfying option for those avoiding gluten without sacrificing flavor. Topped with fresh basil and optional grated Parmesan, this timeless Italian staple is perfect for cozy family dinners or entertaining guests. Ready in under two hours, this recipe promises a wholesome, authentic experience of slow-cooked Bolognese goodness.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stick, finely chopped
- 500 grams Ground beef
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 400 grams Canned crushed tomatoes
- 125 milliliters Dry red wine
- 1 Bay leaf
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 125 milliliters Almond milk
- 400 grams Gluten-free spaghetti
- 50 grams Parmesan cheese, grated (optional)
- 5 leaves Fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrot, and celery, and sauté until the vegetables are soft, about 5-7 minutes.
Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the garlic is fragrant and the tomato paste darkens slightly.
Pour in the crushed tomatoes and red wine. Stir well to combine all ingredients.
Add the bay leaf, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
Lower the heat to low and let it simmer uncovered for 1 hour, stirring occasionally until the sauce thickens.
Stir in the almond milk and cook for an additional 10 minutes to integrate the flavors.
While the sauce finishes, cook the gluten-free spaghetti according to the package instructions. Drain and set aside.
Remove the bay leaf from the sauce. Adjust seasoning with more salt and pepper if needed.
Mix the cooked spaghetti with the Bolognese sauce before serving.
Serve the pasta in bowls, optionally topped with grated Parmesan cheese and garnished with fresh basil leaves.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4122 mg | 179% | |
| Total Carbohydrate | 190.3 g | 69% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 41.0 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1043 mg | 80% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3744 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
