Bolognese Sauce Gluten Free
How to make Bolognese sauce gluten free from scratch
Equipment
- Dutch oven
- knife
- cutting board
- wooden spoon
Ingredients
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 lb ground lamb (optional)
- extra virgin olive oil enough to coat bottom of dutch oven
- 2 oz pancetta (minced, optional)
- 1 large onion minced
- 2 carrots minced
- 2 s celery minced
- 1/2 cup dry red or white wine
- 1 can crushed tomatoes
- 1 can tomato sauce
- beef or chicken broth optional
- salt to taste
- Parmigiano Reggiano
Instructions
- Starting with medium heat on the stove, drizzle oil in the bottom of the Dutch oven, using enough to coat the bottom. If you are using pancetta, mince it and mince the vegetables. Add the pancetta and the vegetables into the Dutch oven and sauté.
- Once the onion is golden, add the ground meat and continue cooking until the meat has been browned.
- After the meat has been browned, stir in the wine and cook until it has evaporated.
- Once the alcohol has cooked off from the wine, add the crushed tomatoes and tomato sauce. Depending on how thick you would like to make the sauce, ladle in broth for the consistency desired. Keep in mind that as the sauce cooks, it will thicken so more liquid may be required. Add seasoning to taste.
- Bring the sauce to a light boil and then reduce heat to low. The sauce should then simmer for at least 2 hours. The longer the sauce cooks simmer, the more flavorful it becomes.
- Serve over pasta and top with a generous amount of cheese.