Gluten-Free Pasta with Beef Ragu
Treat yourself to a comforting and hearty meal with this **Gluten-Free Pasta with Beef Ragu**—a perfect choice for anyone craving a rich and satisfying Italian-inspired dinner without the gluten. Tender gluten-free pasta is topped with a slow-simmered beef ragu, made from a flavorful blend of ground beef, finely chopped aromatic vegetables, and crushed tomatoes, all enhanced by a splash of red wine for depth. The sauce is gently infused with bay leaves, oregano, and garlic, creating layers of robust flavor during its luxurious simmer. Finished with fresh basil and optional Parmesan, this dish is a celebration of comfort food made accessible for gluten-free diets. Ideal for weeknight dinners or special occasions, this recipe combines wholesome ingredients and classic cooking techniques for a dish you’ll want to savor again and again.
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Recipe Information
Ingredients
- 12 ounces Gluten-free pasta
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 3 cloves Garlic, minced
- 1 pound Ground beef
- 2 tablespoons Tomato paste
- 28 ounces Canned crushed tomatoes
- 1 cup Beef broth
- 0.5 cup Red wine (optional)
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil leaves, chopped (for garnish)
- 0.5 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5 to 7 minutes.
Add the garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink, about 8 to 10 minutes. Drain any excess fat if necessary.
Stir in the tomato paste and cook for 2 minutes to caramelize it, enhancing its flavor.
Pour in the crushed tomatoes, beef broth, and red wine (if using). Stir well to combine.
Add the bay leaves, oregano, salt, and pepper. Stir the mixture and bring it to a simmer.
Reduce the heat to low and cover the pot. Let the ragu simmer gently for about 60 to 75 minutes, stirring occasionally, until it thickens and the flavors meld beautifully.
Remove the bay leaves and check the seasoning, adjusting salt and pepper if needed.
Serve the ragu over the cooked gluten-free pasta. Garnish with chopped fresh basil leaves and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 6518 mg | 283% | |
| Total Carbohydrate | 214.2 g | 78% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 46.8 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1902 mg | 146% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5372 mg | 114% | |
*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.
