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

  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.
  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 from Nonna Divina’s Kitchen uses 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.
  • 3tablespoonsolive oil
  • 1poundlean ground beef
  • 4garlic clovespeeled and finely chopped
  • 1/2carrotpeeled and coarsely chopped
  • 1/2medium onionpeeled and coarsely chopped
  • 1/2ribcelerycoarsely diced
  • 1bay leaf
  • 1tablespoonsagefreshly chopped
  • 1/8teaspooncinnamonground
  • 1/8teaspoonclovesground
  • 1pinchnutmegground
  • 1pinchginger rootground
  • 1/2cupred wine
  • 128 ounce cancrushed red tomatoes
  • 1/2cupwater
  • 1teaspoonsugar
  • 1/2teaspooncoarse salt
  • 1/2teaspoonblack pepperfreshly ground
  • 1poundporcini mushroomssliced
  • 1tablespoononionfinely chopped
  • 1/2teaspoonthymefresh, whole leaves
  • 12ounceschickpea or lentil pasta
  • 2tablespoonsParmesangrated