Spaghetti Bolognese with Gluten-Free Pasta

A long-simmered meat sauce built on ground beef, carrots, celery, and tomatoes, tossed with gluten-free spaghetti. Deep, savory, and rich without a drop of dairy or wheat. The sauce cooks low and slow until the flavors marry and the meat turns tender. Perfect for a weeknight or Sunday supper.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
1 hour 15 minutes
Total time
1 hour 20 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 lb ground beef (85% lean works well)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 1 cup beef stock (check label for gluten)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • 1 tsp kosher salt (plus more to taste)
  • ½ tsp black pepper, freshly ground
  • 12 oz gluten-free spaghetti (check label to confirm gluten-free)
  • a handful fresh basil, torn (for garnish, optional)

Instructions

  1. Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
  2. Add 1 lb ground beef and break it up with a wooden spoon. Cook, stirring occasionally, until browned and no longer pink, about 6 minutes. The meat should sizzle and the edges will crisp slightly.
  3. Dice 1 medium yellow onion.
  4. Add the 1 medium yellow onion, diced to the pot and stir. Cook until the onion softens and turns translucent, about 4 minutes.
  5. Peel and dice 2 medium carrots.
  6. Dice 2 celery stalks.
  7. Add the 2 medium carrots, peeled and diced and 2 celery stalks, diced to the pot. Stir and cook until the vegetables begin to soften, about 5 minutes.
  8. Mince 4 cloves garlic.
  9. Add the 4 cloves garlic, minced and 2 tbsp tomato paste to the pot. Stir constantly for about 1 minute, until the garlic smells fragrant and the tomato paste darkens slightly.
  10. Pour in the 1 (28 oz) can crushed tomatoes and 1 cup beef stock. Stir to combine.
  11. Add 1 tsp dried oregano, 1 tsp dried basil, 1 bay leaf, 1 tsp kosher salt, and ½ tsp black pepper, freshly ground. Stir well.
  12. Bring the sauce to a boil, then reduce the heat to low. Cover partially (leave a small gap for steam to escape) and simmer gently for 45 minutes, stirring every 10 minutes or so. The sauce should bubble lazily and thicken as it cooks.
  13. While the sauce simmers, bring a large pot of salted water to a boil for the pasta.
  14. When the sauce has about 12 minutes left, add 12 oz gluten-free spaghetti to the boiling water. Cook according to package directions until al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking.
  15. Drain the 12 oz gluten-free spaghetti in a colander. Do not rinse.
  16. Remove the 1 bay leaf from the sauce and discard. Taste the sauce and add more salt or pepper if needed.
  17. Add the drained 12 oz gluten-free spaghetti to the pot of sauce. Toss gently with tongs or a wooden spoon until every strand is coated.
  18. Divide among bowls and garnish with a handful fresh basil, torn, if using.