Gluten-Free Spaghetti Bolognese
Savor the comforting flavors of this Gluten-Free Spaghetti Bolognese, a hearty and wholesome dish that’s perfect for anyone seeking a gluten-free twist on a classic Italian favorite. This recipe combines tender gluten-free spaghetti with a rich, slow-simmered meat sauce made from ground beef (or turkey for a lighter option), vibrant vegetables, and aromatic herbs like oregano and basil. A splash of red wine and a touch of tomato paste deepen the flavors, while fresh parsley and optional Parmesan cheese provide the perfect finishing touch. Ready in just over an hour, this family-friendly meal is perfect for weeknights or special occasions, delivering all the satisfaction of traditional spaghetti bolognese without gluten. Whether you’re serving it as a cozy dinner or impressing a crowd, it’s a flavorful triumph that everyone will enjoy!
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Recipe Information
Ingredients
- 16 oz Gluten-free spaghetti
- 2 tbsp Olive oil
- 1 lb Ground beef (or ground turkey for a lighter option)
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, finely diced
- 1 stalk Celery stalk, finely diced
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 cup Beef broth (ensure it’s gluten-free)
- 0.5 cup Red wine (optional, ensure it’s gluten-free)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
- 0.5 cup Parmesan cheese, grated (optional for garnish, ensure it’s gluten-free)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions. Once cooked, drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion, minced garlic, diced carrot, and diced celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the ground beef to the skillet. Cook until browned, breaking up the meat with a wooden spoon, about 7-10 minutes.
Drain any excess fat from the skillet, if necessary.
Stir in the tomato paste, and cook for 1-2 minutes to deepen the flavor.
Pour in the crushed tomatoes, beef broth, and red wine (if using). Stir well to combine.
Season the sauce with dried oregano, dried basil, salt, and black pepper. Reduce the heat to low, cover, and let simmer gently for 30-40 minutes, stirring occasionally.
Taste the sauce and adjust seasoning as needed. If the sauce becomes too thick, add a splash of extra beef broth or water.
Serve the sauce over the cooked gluten-free spaghetti. Garnish with freshly chopped parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1238 mg | 54% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 12.0 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1059 mg | 23% | |
*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.
