Craving the comforting flavors of a classic Bolognese but need to skip the gluten? This Gluten-Free Bolognese recipe is your perfect solution! Packed with rich, hearty flavors, it brings all the traditional goodness of Italian cooking without compromising your dietary needs.
Why You’ll Love This Recipe:
• Rich and Authentic Taste: Made with premium beef mince, this sauce delivers a depth of flavor that’s truly irresistible.
• Slow-Cooked Perfection: The secret to a great Bolognese lies in patience. This recipe is slow-cooked to allow the flavors to meld beautifully, resulting in a sauce that’s rich, silky, and deeply satisfying.
• Gluten-Free Friendly: Paired with your favorite gluten-free pasta, this dish ensures you can indulge in comfort food without worry.
Serving Suggestions:
• Toss this delectable Bolognese sauce with gluten-free spaghetti or tagliatelle for a traditional Italian experience.
• Looking for a low-carb option? Serve it over zucchini noodles or spaghetti squash.
• Top with freshly grated Parmesan and a sprinkle of fresh basil for the ultimate finishing touch.
Perfect for Any Occasion
Whether you’re planning a cosy family dinner, hosting a gathering with friends, or simply meal-prepping for the week, this gluten-free Bolognese is guaranteed to be a crowd-pleaser. Pair it with a crisp green salad and a glass of red wine for a complete Italian feast.
Key Ingredients:
• High-quality beef mince for a hearty base
• Premium Tomatoes for an authentic taste
• Fresh vegetables like onions and carrots for a classic soffritto
• A blend of tomatoes, herbs, and spices for a sauce that bursts with flavour
This Gluten-Free Bolognese is comfort food at its finest, delivering both nourishment and nostalgia in every bite.
Ready to make it yourself? Try this recipe today and fall in love with a gluten-free twist on a timeless classic.
Gluten-Free Bolognese Recipe: A Delicious and Authentic Italian Classic
Slow-cooked, gluten-free, and packed with flavour—meet your new go-to sauce!
Ingredients
Instructions
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1 In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. In a food processor, pulse the onion, and carrot until finely chopped. Cook, stirring occasionally, until the vegetables are soft and golden, about 5-7 minutes.
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2 Meanwhile, add the tomatoes with their juice to the food processor and pulse 5-7 times until smooth. Transfer to a bowl and set aside. Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta becomes a coarse paste. Set aside.
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3 Add the beef mince to the Dutch oven, along with the chilli flakes. Use a wooden spoon to break the meat apart as it cooks, just until lightly browned and the meat loses its raw edge.
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4 Add the tomato purée and cook for about 10 minutes until it begins to brown, stirring to prevent burning.
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5 (Optional step) Pour in the wine and cook until it is almost all absorbed, about 10 minutes, stirring to scrape up any browned bits. Add the milk and cook until it evaporates, about 30 minutes, stirring and breaking up the meat further as it cooks.
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6 Add the tomatoes, stock, bay leaves, red lentils and salt. Bring to a simmer, then reduce the heat to the lowest setting, allowing it to cook with barely a bubble breaking the surface. Cook for 2 ½ to 3 hours, until the meat is tender and the sauce has thickened, becoming rich and dark in colour. Toward the end of cooking, a layer of oil may rise to the top—either spoon it off or stir it back into the sauce as preferred.
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7 If the sauce seems to dry out, add 60ml of hot water as needed. The longer you cook the sauce, the better it will become.
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8 Serve over wide egg noodles or pasta like pappardelle, tagliatelle, fettuccine, or rigatoni, topped with freshly grated Parmesan cheese.