Gluten-Free Fettuccine Bolognese
Indulge in the rich, savory comfort of Gluten-Free Fettuccine Bolognese—an irresistible twist on a classic Italian favorite tailored for gluten-free diets. Featuring tender fettuccine paired with a hearty, slow-simmered meat sauce made from ground beef and pork, this recipe is layered with flavors of garlic, aromatic vegetables, robust red wine, and Italian herbs. The sauce comes together beautifully with crushed tomatoes and a touch of beef broth for depth, making it the ideal pairing for gluten-free pasta. Finished with a sprinkle of Parmesan and fresh parsley, this dish is perfect for cozy dinners or special occasions. Ready in just over an hour, it’s designed to satisfy both gluten-free and traditional eaters alike while delivering maximum flavor.
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Recipe Information
Ingredients
- 12 ounces Gluten-free fettuccine
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 2 Garlic cloves, minced
- 1 pound Ground beef
- 1 pound Ground pork
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 1 cup Red wine
- 1 cup Beef broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil for cooking the gluten-free fettuccine later.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery to the pan. Sauté them for about 5-7 minutes, or until they are soft and the onion is translucent.
Add the minced garlic and cook for an additional minute.
Increase the heat to medium-high and add the ground beef and pork to the pan. Cook, stirring frequently to break up the meat, until it is browned and no longer pink, about 10 minutes.
Stir in the tomato paste and cook for about 2 minutes to intensify the tomato flavor.
Add the red wine, using it to deglaze the pan. Scrape any browned bits from the bottom of the pan as you stir.
Once the wine has reduced slightly, add the canned crushed tomatoes and beef broth.
Stir in the oregano, basil, salt, and pepper.
Reduce the heat to low, cover the pan, and allow the sauce to simmer gently for about 45 minutes, stirring occasionally.
While the sauce is simmering, cook the gluten-free fettuccine according to package instructions. Drain and set aside.
Once the sauce has thickened and the flavors have melded, taste and adjust the seasoning if necessary.
Serve the sauce over the cooked fettuccine and toss gently to combine.
Garnish with grated Parmesan cheese and chopped fresh parsley before serving.
Nutrition Facts
Calories |
3968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 5776 mg | 251% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 52.7 g | ||
| Protein | 244.0 g | 488% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1058 mg | 81% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 5628 mg | 120% | |
*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.
