Gluten-Free Rigatoni Bolognese
Elevate your weeknight meals with this Gluten-Free Rigatoni Bolognese, a hearty and comforting classic made accessible for gluten-free diets. This rich and flavorful dish features tender gluten-free rigatoni tossed with a slow-simmered Bolognese sauce, crafted with a medley of ground beef and pork, aromatic garlic, and finely chopped onion, carrot, and celery. The sauce is enriched with creamy whole milk, bold tomato paste, and a splash of dry white wine for layers of complex flavor, while a hint of fresh basil and a generous sprinkle of Parmesan cheese deliver the perfect finishing touch. Ideal for family dinners or gatherings, this recipe is a gluten-free take on Italian tradition that doesn’t compromise on taste or authenticity. Ready in just over two hours, it’s a culinary masterpiece worth the wait!
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Recipe Information
Ingredients
- 12 oz Gluten-Free Rigatoni
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 medium Celery stalk, finely chopped
- 1 lb Ground beef
- 0.5 lb Ground pork
- 3 large Garlic cloves, minced
- 2 tablespoons Tomato paste
- 28 oz Canned crushed tomatoes
- 0.5 cup Dry white wine
- 1 cup Whole milk
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil for the gluten-free rigatoni.
In a large saucepan or Dutch oven, heat olive oil over medium heat.
Add the chopped onion, carrot, and celery. Cook until the vegetables are soft and translucent, about 8-10 minutes.
Increase the heat to medium-high and add the ground beef and pork. Cook until browned, breaking up the meat with a spoon, about 10 minutes.
Stir in the minced garlic and tomato paste, and cook for another 2 minutes until fragrant and well mixed.
Pour in the white wine and allow it to simmer until mostly evaporated, about 3-4 minutes.
Add the crushed tomatoes, whole milk, and bay leaf. Stir well to combine, then reduce the heat to low and simmer for about 1.5 to 2 hours, stirring occasionally.
While the Bolognese is simmering, cook the gluten-free rigatoni according to the package instructions until al dente. Drain and set aside.
Remove the bay leaf from the Bolognese. Season with salt and black pepper.
Combine the cooked rigatoni with the Bolognese sauce in the saucepan. Toss to coat the pasta thoroughly with the sauce.
Serve the rigatoni Bolognese with a generous sprinkle of grated Parmesan cheese and freshly chopped basil leaves.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 87.7 g | 32% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 15.6 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 283 mg | 22% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1180 mg | 25% | |
*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.
