worked for years perfecting my bolognese meat sauce for spaghetti. It’s my kids favorite meal. Today I decided to use it in a gluten free meal with potato dumplings called gnocchi. You can however use this sauce with any type of noodles, gluten free or not.
2T olive oil
4-5 cloves garlic mashed
Pinch of chili flakes (to taste, optional)
1/2 onion finely chopped
1lb ground beef, lean
1cup crimini mushrooms, sliced
1/4c thinly sliced sun dried tomatoes
1 can fire roasted chopped tomatoes
2/3 small can tomato paste
1/4 cup good red wine (optional)
1T oregano and basil each
Salt pepper to taste
Gluten Free potato Gnocchi, or make it spaghetti noodles
1cup fresh grated cheese such as mozzarella or a mixture of mozzarella and Parmesan
This recipe depends on time to cook..the longer the better to meld the flavours!
Start by adding olive oil to a medium sized pot on medium high heat. Sauté the garlic, onion and chili flakes until translucent.
Remove with slotted spoon and set aside. Add ground beef to the pot and cook until no longer pink. Sun dried tomatoes and mushrooms get added next and sauté again for about 5-10 mins. Add herbs salt and pepper, red wine, tomatoes with liquid and tomato paste. Stir to incorporate and add the garlic and onions.
Cover and let simmer on low for at least 1 hour but preferably longer. If the sauce gets too thick as it’s cooking add more wine or water. The sauce should be fairly thick so as to cling well to yep the noodles.
Boil gnocchi until they float, drain and add the bolognese sauce stir to cover the noodles completely. Place into a oven proof bowl or pan. Sprinkle with cheese and broil on high approx. 5 mins until cheese is melts and slightly brown.