There is nothing quite like the rich, lusciousness of a thick Bolognese sauce and today I’m sharing my family recipe for the best gluten-free Bolognese sauce, ever! You are going to love it just as much as we do.
This classic Italian meat sauce can be made into a variety of dinners, which is why I like to make a big batch of it, and freeze it in containers. It can last 2-3 months in the freezer. By having this delicious frozen sauce on hand, you can easily reheat it, to put over pasta, polenta, in risotto, or even lasagne. Making the sauce is the most time-consuming element, so once that’s done, it makes everything else a breeze. Today, we’re going classic and serving the sauce over pasta.
Check out our tips for cooking the perfect gluten-free pasta if you struggle with getting it just right.
The Best Gluten-Free Bolognese Sauce Recipe Ever!
Ingredients
For the Bolognese meat sauce
- 4 tablespoons butter (or plant-based butter, lactose-free butter, or just oil)
- 4 tablespoons olive oil
- 4 medium-size onion, minced
- 4 stocks of celery, minced
- 4 ounces pancetta, chopped
- 3 pounds lean ground beef
- 2 500ml cans of whole tomatoes ( San Marzano are best)
- l cup gf chicken broth,
- 2 tablespoons milk (optional or add alternative or lactose-free milk)
- Salt and ground black pepper to taste
- 400g gluten free pasta ( I used gluten-free Rummo Mezzi Rigatoni N ° 51 pasta)
Directions
- To a large pot, add butter and oil and allow butter to melt.
- Add onions and celery to the pot and cook, stirring, until the vegetables are soft.
- While the vegetables cook, open your cans of tomatoes. Remove the whole tomatoes and either put them in a large bowl or into your food processor. You can either pulse to a medium chunky consistency or squeeze them with your hands. Then set aside.
- Add your diced pancetta to the onions and celery mixture. Cook until pancetta has rendered its fat. Nothing should be crispy, but you want the fat to have melted away, imparting flavour to the vegetables.
- Once the pancetta has cooked, add your lean ground beef to the pot. Break down the beef into small pieces using a spatula or wooden spoon. You want the pink cooked from the beef, but it shouldn’t be hard or crispy.
- Add the chicken broth and allow to simmer for 2 to 3 minutes.
- Next into the pot, add the tomatoes that you crushed, and the juices from the tomato tin- stir well
Tip: Add a tablespoon or two of water to the empty can of tomatoes and swish it around. Then pour that liquid into the pot. This will remove any residual tomato from the can- so you don’t waste any tomato.
- At the same time add in the milk, and season to taste with salt and pepper.
- Cover over low heat for at least 1 hour, stirring occasionally. Taste and add more seasoning, if necessary.
- Know that the sauce is ready when it has a medium thickness. Don’t worry if it over-reduces, you can always loosen it with a little more stock, if necessary.
- Put a large pot of well-salted water on the stove, once it comes to a boil, cook pasta to package directions.
- Drain pasta.
- Add pasta back to pasta pot over low heat, and ladle in as much sauce as you like- while stirring vigorously.
- Pour pasta into a serving dish and enjoy.
- You can offer Parmesan cheese (or a dairy-free alternative cheese) and hot peppers as toppings.
Don’t forget to freeze any leftover sauce you have if you do not intend on eating it very soon. You will be grateful to have this fabulous, hearty sauce available especially as the temperatures drop. This long-simmering sauce makes every meal feel a little special.
Remember, to label the food you freeze. The label should include what the dish is, when it was made, how long it lasts, and then you should add it to your freezer pantry list. A freezer list allows you to easily keep track of what you have so nothing goes to waste.
Buon Appetito
400g gluten free pasta ( I used gluten-free Rummo Mezzi Rigatoni N ° 51 pasta) 
Ingredients
INSTRUCTIONS/NOTES/TIPS