Welcome to our gluten-free pasta extravaganza! Today, we're diving fork-first into a bowl of hearty, soul-warming Gluten-Free Pasta Bolognese. Whether you're a gluten-free guru or simply looking to add a delicious twist to your pasta night, this recipe is bound to tickle your taste buds and leave you feeling like a pasta pro. So grab your apron, sharpen those knives, and let's get cooking!
Gluten-Free Pasta Bolognese
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Gluten-Free Pasta Bolognese
Rated 5.0 stars by 1 users
Category
Pasta
Cuisine
Italian
We're thrilled to share this delightful recipe from Hestan's Director of Marketing, Christina Chonody! Christina is not only a talented chef who graduated from the Culinary Institute of America but also a valued member of the Hestan team, bringing joy and expertise to everything she does. So, without further ado, here's Christina's tried and true gluten-free Bolognese recipe! Unlike traditional versions, this recipe offers a rich, meaty sauce with a touch of tomato. However, feel free to adjust the tomato ratio to suit your taste preferences.
Christina Chonody
Ingredients
- 2lbs Ground Beef, Lamb, Bison or Pork (Any Combination Will Work)
- 4 Carrots, Grated Using a Box Grater
- 1 Large Sweet Onion (or 2 Small), Grated Using a Box Grater
- 3 Celery Stalks, Finely Diced
- Number of Desired Garlic Cloves, Finely Minced
- 1/4 Cup Tomato Paste
- 2 Quarts Beef Stock
- 1 1/2 Cup Tomato Puree or Whole Tomatoes Blended Until Smooth
- 2 Bay Leaves
- 1 Cup Heavy Cream or Half and Half
- Salt and Pepper to Taste
-
Box Grater
-
5 Qt Saute Pan
Tools For This Recipe
Directions
- Grate the carrots and onions. You can try to grate the celery but I find the strings get in the way so I just dice it as finely as possible. You really want the vegetables to dissolve into the sauce and I think grating them helps achieve this texture.
Heat a large pan over medium heat with olive oil. Once heated, add the carrots, onion, and celery in an even layer and allow to soften. You are not looking for any color here. This can take anywhere between 10 and 15 minutes. Stir occasionally.
- Season the vegetables with salt and pepper. Add the garlic and tomato paste and mix to coat vegetables. Turn up the heat slightly and caramelize the tomato paste but watch carefully so it does not burn.
- Once the tomato paste is caramelized, you can deglaze here with 1/3 cup of red wine if you have some. Otherwise use a portion of the beef stock to deglaze the fond.
- Add your ground meat, remaining beef stock, tomato puree, and bay leaf. Stir to combine Bring to a simmer and allow to simmer for a minimum of two hours covered. If you have the time, I recommend allowing the sauce to simmer for three hours. Stir occasionally to ensure the bottom is not scorching. Before the last hour of cooking remove the lid and allow the sauce to simmer uncovered so it can reduce. Skim any fat if preferred.
- Once the sauce has reduced it will be quite thick. Remove the bay leaves and add the heavy cream or half and half. Allow to simmer very gently for 45 mins to another hour. Careful to not allow the dairy to curdle or reduce the sauce any further, as at this point the sauce should be slightly thicker than your desired consistency. Season with salt and pepper.
- Separately cook your pasta, and reserve about a 1/2 cup of pasta water to thin the sauce as needed. I find even adding a small amount of pasta water to any sauce helps it cling to the noodles better. Season again if needed and serve over cooked pasta.