Gluten-Free, Casein-Free Spaghetti Bolognese

  • Gluten-Free, Casein-Free Spaghetti Bolognese

    Spaghetti with a tomato sauce on a table

    GFCF Spaghetti makes a hearty lunch and goes well with GFCF garlic bread

    Ingredients:

    1 tablespoon of olive oil (coconut oil or GF/CF margarine, such as Earth Balance, can also be used).

    1 lb. quality ground beef or ground turkey (preferably organic and free-range)

    1 large onion, minced

    4 cloves of garlic, smashed with the flat of a large knife and finely chopped

    6 oz. can of tomato paste (make sure it’s gluten-free)

    15 oz. can of tomato sauce (make sure it’s gluten-free)

    15 oz. can of diced tomatoes (make sure it’s gluten-free)

    1-2 tablespoons of dried basil (to taste)

    1 teaspoon of sugar

    Large pot of water

    1 teaspoon of salt

    1 lb. of brown rice spaghetti

    Method:

    1. Heat a large skillet to high heat.  Add the oil or margarine, swirling to coat the pan.  Add the beef or turkey and stir constantly until just browned.  Remove from heat, drain and set aside in a bowl.

    2. In the same pan, turn the heat down to medium, add more oil if needed, and gently cook the onions until tender and lightly browned.  Add the garlic and cook for 30 seconds, stirring.  Add the ground beef or turkey back in and mix together.  Add the tomato paste, tomato sauce and diced tomatoes.  Mix until thoroughly combined.  Add about 3 cups of water to the sauce.  Add the dried basil and sugar to the sauce and mix well.  Bring to a boil, cover and reduce the heat to low.  Simmer for 2- 3 hours.  You can cook this for a shorter amount of time, but the longer you cook it, the better it tastes.

    3. After 2 ½ hours or about 20-30 minutes before you plan to eat, bring a large pot of water to a boil, add 1 teaspoon of salt and add the pasta.  Stir immediately and cook according to package directions. (Brown rice pasta has a tendency to stick if not stirred frequently, so remember to stir.)  After 7-10 minutes, check for doneness, drain and rinse with cold water to stop the cooking process.

    4. Serve the sauce over the pasta.  Enjoy with a side salad and/or gluten-free garlic bread.  Serves 6-8.

     

    For a vegan version of this recipe, please contact the author through her website: www.glutenfreemotherofthree.com

    Recipe submitted by Marsha Delaney:

    Marsha Delaney cooks gluten free foods for her family and is the owner of Gluten Free, Mother of Three.  You can meet her and try out her tasty treats at the farmer’s market in Newark, located in the parking lot of the Newpark Mall. For more information, go to www.glutenfreemotherofthree.com

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