Gluten-Free Penne Bolognese
Satisfy your craving for Italian comfort food with this hearty Gluten-Free Penne Bolognese, a welcoming dish that combines traditional flavors with a gluten-free twist. Featuring tender gluten-free penne pasta coated in a rich, slow-simmered meat sauce made with ground beef, red wine, and a medley of aromatic vegetables, this recipe is perfect for weeknight dinners or special occasions. Enhanced with fragrant herbs like oregano and basil, and finished with a topping of freshly grated Parmesan cheese, every bite is packed with delicious flavor. Ready in just over 90 minutes, the recipe provides an easy-to-follow path to creating a satisfying gluten-free dinner for four. Garnish with fresh basil for an added touch of refinement and serve hot to enjoy this irresistible plate of gluten-free Italian goodness.
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Recipe Information
Ingredients
- 12 oz Gluten-free penne pasta
- 2 tbsp Olive oil
- 1 lb Ground beef
- 1 large, chopped Onion
- 1 large, diced Carrot
- 1 diced Celery stalk
- 3 minced Garlic cloves
- 28 oz can Crushed tomatoes
- 2 tbsp Tomato paste
- 1 cup Red wine
- 1 Bay leaf
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup, grated Parmesan cheese
- 0.25 cup, chopped (optional) Fresh basil
Instructions
Cook the gluten-free penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery; sauté until the vegetables are soft, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a spatula, about 8-10 minutes. Drain any excess fat.
Pour in the red wine, stirring to scrape any bits from the bottom of the skillet. Let it simmer for 3-4 minutes until the wine has slightly reduced.
Add the crushed tomatoes, tomato paste, bay leaf, dried oregano, dried basil, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 60 minutes, stirring occasionally until the sauce is thickened and flavors have melded.
Remove the bay leaf before serving.
Add the cooked gluten-free penne to the skillet with the Bolognese sauce, stirring gently to coat the pasta thoroughly.
Serve hot, topped with grated Parmesan cheese and freshly chopped basil, if desired.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 44.5 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4222 mg | 90% | |
*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.
