Gluten Free Pasta in Bolognese Sauce

Surprise Mom with dinner you prepare!


Gluten Free Pasta in Bolognese Sauce! 


Would you like to surprise Mom with dinner on her special day or on any day, for that matter? Why not an Italian Dinner that you can easily make from scratch?
Bolognese Sauce is pretty easy and this recipe shortens the time to 1 hour.

Bolognese Sauce also varies in which meat you choose to use. Some recipes call for ½ Ground Beef and ½ Ground Veal. Some add a few slices of chopped Prosciutto. I’ll leave that up to you.
Here I used Ground Beef, & the Prosciutto, so feel free to follow this exactly or combine the two. Just use half as much of each, if you do.

I also don’t use “naked” ground meat. I prepare the ground meat as I would for meatballs. Then instead of rolling into a ball, you just leave it un-shaped and brown it in your saucepan, so it’s result is a loose meat within the sauce.
Bon appetito!

Meat Prep:

2 tbl Vegetable Oil
1 lb. Ground Beef, & 2 slices of G-F Prosciutto, chopped. Boar’s Head Prosciutto is G-F
1 Egg
¼ cup Italian Flavored Gluten Free Bread Crumbs- (I like Gillian’s)
¼ cup Grated Italian Cheese
1 slice of White G-F Sliced Bred that has soaked in small am’t of milk.
You will use the center of the slice, the white part and gently squeeze out the milk. It’s ok if it’s still wet, no need to get it too dry. It adds moisture.
Dash of Salt & pepper.

Sauce Ingredients:

2 tablespoons Olive Oil
1 small Onion- minced
2 Garlic Cloves- minced
1 Carrot- Shredded. Use a food processor for speed of prep. Or shred by hand
1 Celery Rib, minus the green leafy end– minced or shredded in a food processor
The above prepared ground Meat
1 Lg. Can Crushed Tomatoes
3 Basil Leaves, chopped
Salt & Pepper to taste
Grated Italian Cheese to garnish when ready to serve. Parmiggiano-Reggiano or Romano Chhese


First, prepare the ground meat, as you would for meatballs (Don’t add the prosciutto now.)
It’s easy: place all of those ingredients in a large bowl, use clean hands and combine well.  Don’t form meatballs, just leave it as combined.

Take a fry pan and brown the meat in the hot Veg.Oil,  loosely stirring as you brown it, and turning over to brown all parts. Drain off any fat and oil, set meat aside in a bowl, and then put the Prosciutto in the same pan & sautee for about 2 minutes. Drain any fat. Set aside until the time to add to the saucepan.

In a large Saucepot, place the Olive Oil and when hot, saute the onion and garlic. Don’t allow to brown. After onion is translucent, add the shredded carrot and celery and saute for about 4 – 5 minutes.

Now, add the browned meat, and stir into the vegetables.
Add the can of Crushed Tomatoes, the Basil ,Salt & Pepper.
Cover and begin to cook on a low-medium heat. Keep checking. When it’s simmering, reduce to low and simmer for 45 minutes. BE SURE TO STIR FREQUENTLY. And touch the bottom of the pot when you stir. This isn’t something you can set and forget. It will stick to the bottom and burn if left unattended for more than 10 minutes. So, if you feel you may forget to stir, set a timer for every ten minutes so your results will be the best!

When it’s done, you can remove from heat and leave covered until your pasta of choice is cooked.
Boil the pasta until “al dente”.
Then drain pasta and place it in a large bowl so you can pour this yummy sauce on top and fold into the pasta to coat well.
Add grated Italian Cheese on top and enjoy!!


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