Gluten-Free Spaghetti Bolognese

Ingredients

• 1 pound gluten-free spaghetti
• 1 pound ground beef (80/20)
• 4 oz pancetta, diced
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 4 garlic cloves, minced
• 28 oz can San Marzano crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 1/2 cup whole milk
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 bay leaf
• to taste salt and pepper
• Parmesan cheese, for serving

Instructions

1. 1

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.

2. 2

   In the rendered fat, sauté the onion, carrot, and celery (the soffritto) for 8–10 minutes until softened and lightly golden. Add the garlic and cook 1 minute more.

3. 3

   Increase heat to medium-high and add the ground beef. Break it up and cook until deeply browned, about 7–8 minutes. Don't stir too much — let it develop a good sear.

4. 4

   Stir in the tomato paste and cook for 1 minute. Pour in the red wine and scrape up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.

5. 5

   Add the crushed tomatoes, milk, oregano, bay leaf, and reserved pancetta. Stir well, bring to a simmer, then reduce heat to low. Cover partially and simmer for at least 45 minutes, stirring occasionally.

6. 6

   When the sauce is nearly done, cook the gluten-free spaghetti in well-salted boiling water according to package directions. Reserve 1 cup pasta water before draining.

7. 7

   Remove the bay leaf from the sauce. Toss the drained spaghetti into the sauce with a splash of pasta water. Serve in warm bowls topped with freshly grated Parmesan.

Recipe Variations

• →Swap in your favorite gluten-free pasta shape — the sauce works with any cut.
• →Make it dairy-free by using cashew cream and nutritional yeast instead of Parmesan.