Bolognese with Pasta


Bolognese with Pasta

Carol Kicinski
Prep Time 15 mins
Cook Time 1 hr
Course Mains
Servings 3


  • 0.5 pound gluten free pasta of choice

For the Sauce:

  • 1 medium onions chopped
  • 2 carrots chopped
  • 1 ribs of celery chopped
  • 3 garlic cloves chopped
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 0.5 pound ground beef
  • 0.5 pound ground veal
  • 0.5 pound ground pork
  • 1 tablespoon tomato paste
  • 0.5 cup white wine
  • 1 14.5 ounce can tomatoes
  • 2 bay leaves
  • .25 oz fresh thyme sprigs
  • 1 tablespoon brown sugar
  • 0.5 cup milk
  • 1/4 cup balsamic vinegar

For serving:

  • Parmesan cheese grated


  • Put the onions, carrots, celery, and garlic in a food processor and grind to a coarse pate. Heat a large Dutch oven over medium-high heat, add enough olive oil to coat the bottom of the pan, add the vegetables and a good pinch of salt and cook, stirring occasionally, until all the liquid has evaporated and the vegetables are browned, 15 – 20 minutes.
  • Add the ground meat and a good pinch of both salt and pepper. Break the meat up with a spatula or potato masher and brown the meat well, stirring frequently. Cook for 15 – 20 minutes to really develop the flavor.
  • Add the tomato paste and cook, stirring for 2 – 3 minutes. Add the wine and cook until most of the wine has evaporated, about 2 – 3 minutes. Add the tomatoes (along with their juices) the bay leaves, thyme, and brown sugar.
  • Add enough water to cover the meat by an inch, bring to a boil, reduce heat, and simmer uncovered for an hour, stirring occasionally. After an hour, the sauce should have reduced and become fairly thick. Add the milk and simmer for 15 minutes. Add the balsamic vinegar and cook, stirring for another minute or two. Taste the sauce and add more salt and pepper is needed. Fish out the bay leaves and thyme sprigs.
  • During the last half hour of cooking, bring a large pot of heavily salted water to a boil. Add the linguini and cook according to the package directions. Reserve ½ cup of the pasta cooking water and drain the pasta.
  • Remove ½ the sauce and reserve for another meal (it can be refrigerated or frozen), add the linguini to the sauce in the pan and toss to coat. Serve with some grated Parmesan cheese.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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