Looking for a nightshade-free, gluten-free pasta sauce that is packed with hidden veggies? Then we have the perfect recipe for you, with this gluten-free Ragù Bianco or gluten-free white Bolognese sauce recipe.
In addition to being gluten-free, I also have trouble with nightshade vegetables, which are white potatoes, tomatoes, peppers, and eggplant. This means that I cannot enjoy one of my favourite pasta sauces often….until now.
The gluten-free white Bolognese sauce recipe has all the flavour of the original, without the tomato. It seems impossible, but the two sauces taste nearly identical.
The Best Gluten-Free White Bolognese Sauce Recipe
- 1 tablespoon olive oil or any neutral cooking oil you like
- 1 tablespoons butter or substitute
- 4 ounces pancetta (about 3/4 cup), finely chopped
- 1 1/2 cup onion (1-2 onions) finely chopped
- 1/2 cup carrots (1 medium carrot), finely chopped
- 1/2 cup celery (from 1 – 2 celery stalks,) finely chopped
- 3 garlic cloves, minced (about 2 teaspoons)
- 1 pound lean ground beef
- 1 pound minced pork or minced veal
Pro Tip: You can use all beef, and all pork, add in chicken, or turkey, or even make this dish vegetarian by using cremini mushrooms.
- 2 cups dry white wine
Tip: Never cook with wine that you wouldn't drink.
- 2 cups gluten-free chicken broth (you can use beef if you like)
- 1 cup milk – I used 2%
- 1/2 cup 5% cream
- 1 teaspoon kosher salt, plus more to taste
- 1 1/2 teaspoons black pepper plus more to taste
- 1-2 Parmigiana Reggiano cheese rinds (optional)
- 1/2 cup grated Parmigiana Reggiano
- Wash and peel your vegetables then chop.
Pro tip: You can chop the vegetables into large chunks and pulse them all together in a food processor. Pulse until they are a small chunk, and have come together, but haven’t yet formed a paste.
- In a large pot, heat the oil over medium-high heat.
- Add the pancetta to the pot, and cook until you have rendered out the fat.
- To the pot, add the chopped onion, carrots, and celery.
- Cover and stir often.
- Once the vegetables have softened, but not browned, add in the garlic.
- Cook the garlic, until it is fragrant.
- Add the ground pork and beef to the pot and break the meat up, using a large spoon or spatula.
- When the meat is cooked through, and broken up into tiny pieces, add the wine.
- Allow the wine to cook out completely- this means that there is no liquid left in the pot.
- In a second pot, combine the chicken stock, milk, and cream. Allow it to warm through, but do not allow it to come to a simmer.
- Once the wine has cooked out, add in the milk/chicken/cream mixture 1 cup at a time.
- Allow the liquid to be absorbed by the meat mixture, and stir often.
- When there is no liquid left, add another cup of liquid, and allow it to cook down again.
- Continue with this until all of the milk/chicken/cream mixture has been added.
- To the sauce, add 1 tsp of kosher salt and 1 1/2 tsp black pepper.
- Also, add in the rind of Parmigiana Reggiano cheese if you have one.
Pro tip: Keep the rinds of Parmigiana Reggiano cheese in a ziplock bag in your freezer to add flavour to soups and sauces. Try to scrape off as much wax as possible, prior to adding to the sauce.
- Allow the sauce to cook for at least an additional 1 hour.
- Lower the heat, and add 1/2 cup grated Parmigiana Reggiano to the sauce.
- If the sauce is too thick prior to serving, add 1/4-1/2 cup of pasta water, to loosen it up.
- Taste and adjust the seasoning to your liking.