Nonna’s Bolognese Sauce with Gluten-Free Pasta

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Nonna’s Bolognese Sauce with Gluten-Free Pasta
Serving Size:6|Prep Time:20minutes|Cook Time:1 1/2hours
Nonna’s Bolognese Sauce with Gluten-Free Pasta

Ingredients

  • 3 tablespoons olive oil
  • 1 pound lean ground beef
  • 4 garlic cloves peeled and finely chopped
  • 1/2 carrot peeled and coarsely chopped
  • 1/2 medium onion peeled and coarsely chopped
  • 1/2 rib celery coarsely diced
  • 1 bay leaf
  • 1 tablespoon sage freshly chopped
  • 1/8 teaspoon cinnamon ground
  • 1/8 teaspoon cloves ground
  • 1 pinch nutmeg ground
  • 1 pinch ginger root ground
  • 1/2 cup red wine
  • 1 28 ounce can crushed red tomatoes
  • 1/2 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 pound porcini mushrooms sliced
  • 1 tablespoon onion finely chopped
  • 1/2 teaspoon thyme fresh, whole leaves
  • 12 ounces chickpea or lentil pasta
  • 2 tablespoons Parmesan grated

Directions

Print Recipe
Sauce
  1. Heat a large pot over high heat, add 1 tablespoon oil and swirl to coat the bottom.
  2. Add the ground meat and cook until the meat releases its juices and the liquid evaporates, stirring occasionally. Continue cooking until the meat is browned. Pour off any excess fat.
  3. Add the garlic and sauté over medium-high heat for about 30 seconds.
  4. Add the carrot, onion, celery, bay leaf, sage, cinnamon, cloves, nutmeg and ginger and cook, stirring constantly, until the vegetables begin to soften and the spices are fragrant, about 3 minutes.
  5. Add the wine and simmer to evaporate the liquid.
  6. Add the tomatoes, water, sugar, salt, and pepper.
  7. Reduce the heat to a low simmer and partially cover, allowing some steam to escape, and cook for 1 hour.
  8. Heat the remaining 2 tablespoons of oil in a large pot over high heat. Add the mushrooms and cook for about 3 to 4 minutes until caramelized.
  9. Lower the heat to medium-low and add the onions and thyme. Sauté until the onions soften, 2 to 3 minutes. Remove from heat and set aside.
Pasta
  1. Bring a large pot of water to a boil with a pinch of salt.
  2. Add the pasta and cook until al dente. When the pasta is ready, drain, reserving ¼ cup of the pasta water.
  3. Add the drained pasta and reserved pasta water to the pot with the mushroom mixture. Bring to a boil, then add the Parmesan and stir to combine.
  4. Divide the pasta into warm bowls or plates and spoon the Bolognese sauce over the pasta.
  5. Serve immediately with additional Parmesan, if desired.

Chef's Narrative

A twist on the classic Italian Bolognese sauce, this hearty, meaty tomato sauce tastes of your Nonna's Kitchen. using fragrant herbs and spices, along with porcini mushrooms, to develop flavor and richness.

Recipe Substitutions

Any ground meat works well in this recipe. Try using lamb, turkey or chicken.
Nutrition Facts:
Total Calories Per Serving: 510, Total Fat: 14g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 490mg, Potassium: 1028mg, Carbohydrate: 61g, Dietary Fiber: 9g, Protein: 33g
Allergens:
Milk

Directions

Print Recipe
Sauce
  1. Heat a large pot over high heat, add 1 tablespoon oil and swirl to coat the bottom.
  2. Add the ground meat and cook until the meat releases its juices and the liquid evaporates, stirring occasionally. Continue cooking until the meat is browned. Pour off any excess fat.
  3. Add the garlic and sauté over medium-high heat for about 30 seconds.
  4. Add the carrot, onion, celery, bay leaf, sage, cinnamon, cloves, nutmeg and ginger and cook, stirring constantly, until the vegetables begin to soften and the spices are fragrant, about 3 minutes.
  5. Add the wine and simmer to evaporate the liquid.
  6. Add the tomatoes, water, sugar, salt, and pepper.
  7. Reduce the heat to a low simmer and partially cover, allowing some steam to escape, and cook for 1 hour.
  8. Heat the remaining 2 tablespoons of oil in a large pot over high heat. Add the mushrooms and cook for about 3 to 4 minutes until caramelized.
  9. Lower the heat to medium-low and add the onions and thyme. Sauté until the onions soften, 2 to 3 minutes. Remove from heat and set aside.
Pasta
  1. Bring a large pot of water to a boil with a pinch of salt.
  2. Add the pasta and cook until al dente. When the pasta is ready, drain, reserving ¼ cup of the pasta water.
  3. Add the drained pasta and reserved pasta water to the pot with the mushroom mixture. Bring to a boil, then add the Parmesan and stir to combine.
  4. Divide the pasta into warm bowls or plates and spoon the Bolognese sauce over the pasta.
  5. Serve immediately with additional Parmesan, if desired.

Chef's Narrative

A twist on the classic Italian Bolognese sauce, this hearty, meaty tomato sauce tastes of your Nonna's Kitchen. using fragrant herbs and spices, along with porcini mushrooms, to develop flavor and richness.

Recipe Substitutions

Any ground meat works well in this recipe. Try using lamb, turkey or chicken.
Nutrition Facts:
Total Calories Per Serving: 510, Total Fat: 14g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 490mg, Potassium: 1028mg, Carbohydrate: 61g, Dietary Fiber: 9g, Protein: 33g
Allergens:
Milk

Ingredients

  • 3 tablespoons olive oil
  • 1 pound lean ground beef
  • 4 garlic cloves peeled and finely chopped
  • 1/2 carrot peeled and coarsely chopped
  • 1/2 medium onion peeled and coarsely chopped
  • 1/2 rib celery coarsely diced
  • 1 bay leaf
  • 1 tablespoon sage freshly chopped
  • 1/8 teaspoon cinnamon ground
  • 1/8 teaspoon cloves ground
  • 1 pinch nutmeg ground
  • 1 pinch ginger root ground
  • 1/2 cup red wine
  • 1 28 ounce can crushed red tomatoes
  • 1/2 cup water
  • 1 teaspoon sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 pound porcini mushrooms sliced
  • 1 tablespoon onion finely chopped
  • 1/2 teaspoon thyme fresh, whole leaves
  • 12 ounces chickpea or lentil pasta
  • 2 tablespoons Parmesan grated
 

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