Gluten-Free Molho Bolonhesa
Indulge in the hearty, comforting flavors of Gluten-Free Molho Bolonhesa, a perfect spin on the classic Italian recipe for those seeking a gluten-free lifestyle without compromise. This rich and savory Bolognese sauce begins with a flavorful base of olive oil, finely chopped onion, carrot, celery, and garlic, simmered to perfection. Tender ground beef is browned and enhanced with a splash of robust red wine and creamy whole milk for a velvety finish. A medley of crushed tomatoes, aromatic oregano, and dried basil create a slow-simmered sauce that’s irresistible. Tossed over your favorite gluten-free pasta and garnished with fragrant fresh basil leaves, this recipe is a wholesome dish designed to satisfy. Perfect for weeknight dinners or special occasions, this gluten-free delight is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 3 cloves Garlic, minced
- 500 grams Ground beef
- 2 tablespoons Tomato paste
- 125 ml Red wine
- 800 grams Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 125 ml Whole milk
- 400 grams Gluten-free pasta
- 10 leaves Fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are soft, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Increase the heat to medium-high and add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until browned all over, about 8-10 minutes.
Stir in the tomato paste and cook for another 2 minutes until the paste darkens slightly.
Pour in the red wine and let it simmer for about 3-4 minutes, allowing the alcohol to evaporate and the flavors to meld.
Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the pot. Stir well to combine.
Reduce the heat to low, cover partially, and let the sauce simmer gently for 60 minutes, stirring occasionally.
Once the sauce has simmered, stir in the whole milk and let it cook for another 10-15 minutes uncovered, allowing the sauce to thicken slightly.
Meanwhile, cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
Taste the sauce and adjust seasoning if necessary.
Serve the Bolognese sauce over the cooked gluten-free pasta. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 230.7 g | 84% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 44.9 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 510 mg | 39% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4372 mg | 93% | |
*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.
