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Gluten Free Spaghetti Bolognaise Sauce--Key Recipe to "Delizioso" Dinners! 

@GFHomemade  #GlutenFreeHomemade

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Updated July 19, 2016.

Gluten Free Spaghetti Bolognaise

Years in the making, my gluten free Spaghetti Bolognaise recipe is like fine wine from a good vintage, a timeless classic, rich and satisfying.

Originally hand written in cursive on scrap paper, now stained and yellowed with age, the tattered edges of this recipe are lovingly dog-eared.

"Delizioso"

"Delizioso" is Italian for "delicious"! 

Gluten Free Spaghetti Bolognaise is Italian comfort food and will always remain a family favorite.

Indulge in a culinary adventure by using one of the variations listed below.

Then, take a vicarious journey back to old Italy by serving Gluten Free Spaghetti Bolognaise with a green salad of Romaine, Italian Parsley, fresh Basil leaves, Castelvetrano olives and herb croutons, tossed  with an Italian vinaigrette.

On the side, add gluten-free Ciabatta rolls with garlic butter and a bottle of Chianti (semi-dry Italian red wine).

Crown this humble repast with a special dessert, gelato or Italian custard.

Buon Appetito!


Gluten Free Spaghetti Bolognaise

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Time:  1 ½ hours

Servings:  4 to 6

Ingredients

Meat Mixture:

  • 1 pound ground beef
  • 1 teaspoon sea salt
  • 1 teaspoon Italian seasoning

Sauce Mixture:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 8 ounces fresh mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 cups tomato sauce 
  • 1 cup gluten-free beef broth 
  • ¾ cup tomato paste (6 ounces)
  • 1 tablespoon raw honey
  • 1 teaspoon gluten-free Worcestershire Sauce
  • 1 teaspoon fresh minced (or ¼ teaspoon dried) oregano, thyme and basil
  • ¾ teaspoon sea salt
  • ½ teaspoon dry mustard
  • 2 bay leaves
  • Pinch cayenne
  • Fresh ground black pepper to taste
  • 1 pound gluten-free spaghetti, cooked and drained

Instructions

  1. In a large skillet, brown the ground beef.  
  2. Drain off the fat from the ground beef.
  3. Season the meat  sea salt and Italian seasoning.
  4. While the meat is browning, in a Dutch oven, heat olive oil until shimmering over medium heat. 
  5. Add onion, bell pepper and mushrooms.
  6. Sauté aromatics until onions are clear, bell pepper and mushrooms are cooked, and juices have mostly evaporated.
  7. Add minced garlic and cook for 30 seconds.
  8. Add the ground beef mixture to the aromatics.
  9. Stir in tomato sauce, beef broth, tomato paste, Worcestershire sauce, oregano, thyme, basil, bay leaves, salt, cayenne, black pepper and honey.
  10. Cover and simmer for 1 hour, stirring occasionally.
  11. Correct the seasonings to taste.
  12. Serve over hot gluten-free spaghetti.
  13. Garnish with grated Asagio, Mizitrha, Parmesan, or Romano cheeses.

Variations

American Goulash

  1. Omit spaghetti noodles.
  2. Stir in cooked, drained gluten-free macaroni noodles into Bolognaise Sauce.
  3. Add chopped fresh parsley.
  4. Garnish with shredded sharp cheddar cheese.


Crowd-sized Spaghetti Casserole

  1. Double or triple the Bolognaise Sauce recipe; stir in cooked, drained gluten-free spaghetti.  
  2. Garnish with grated Parmesan.


Fresh Chunky Marinara Sauce

  1. Omit meat mixture.  
  2. Substitute 5 large skinned tomatoes, chopped, for the tomato sauce.
  3. Finish sauce as directed in key recipe.


Italian Sausage with Spaghetti

  1. Mix together 1 pound ground pork, 1 cup chopped onion, ¼ cup minced fresh parsley, ¾ cup gluten-free oatmeal, 1 tablespoon dry red wine, ½ tablespoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon  fennel seeds, 1 teaspoon salt, ½ teaspoon ground cayenne, ½ teaspoon garlic powder, and 1/8 teaspoon anise seed.  
  2. Divide evenly and form into 12 sausage rolls.  
  3. In a skillet over medium high heat, brown Italian sausages until cooked through.  
  4. Drain on paper towels.  
  5. To serve, top cooked spaghetti with Italian sausage. 
  6. Ladle on Marinara Sauce
  7. Garnish with grated Italian hard cheese of your choice.


Lasagna

  1. Make Bolognaise Sauce as directed in key recipe.
  2. Substitute cooked and drained gluten-free lasagna noodles for spaghetti.
  3. Thinly slice 1 pound mozzarella cheese, and then set aside.
  4. In a medium mixing bowl, beat 2 eggs until frothy.
  5. Add 2 ½ cups ricotta, ½ cup grated Parmesan or Romano cheese, 2 tablespoons dried parsley flakes, 1 teaspoon sea salt, ¼ teaspoon ground cayenne, and then mix well.
  6. Preheat oven to 375 degrees Fahrenheit.
  7. In a 13x9x2 inch baking dish, layer half the lasagna noodles.
  8. Spread half the ricotta filling on top of lasagna noodles.
  9. Top ricotta filling with half of the mozzarella slices.
  10. Ladle half the Bolognaise Sauce on top of the mozzarella cheese.
  11. Repeat layers.
  12. Garnish top with ¼ cup grated Parmesan or Romano cheese.
  13. Cover with foil and bake for 30 minutes or until heated through.
  14. Remove foil.
  15. Broil until top of lasagna is just turning golden brown.


Marinara (Spaghetti) Sauce

  1. Omit meat mixture.
  2. Finish sauce as directed in key recipe.


Microwave Magic

  1. Add 1 tablespoon butter, onion, bell pepper and mushrooms to a microwave safe casserole dish.
  2. Heat in microwave oven on full power for 5 minutes, or until onion is tender.
  3. Add ground beef and cook in microwave oven on full power for 3 to 4 minutes, or until meat is no longer pink; stir halfway through cooking time.
  4. Drain meat mixture and return to casserole dish.
  5. Add olive oil, garlic, tomato sauce, beef broth, tomato paste, honey, Worcestershire sauce, oregano, thyme, basil, salt, dry mustard, bay leaves, cayenne and black pepper.
  6. Cook in microwave oven on full power for 15 minutes, and then stir.
  7. Cook on half power for 45 minutes, stirring every 15 minutes.
  8. Remove from microwave oven and set aside in a warm place.
  9. In a large casserole dish, place 4 cups of hot water and cover.
  10. Cook in microwave oven on full power for 7 to 9 minutes, or until water boils.
  11. Stir in gluten-free spaghetti noodles, and then cover.
  12. Cook on full power for 5 to 7 minutes, or just until done.
  13. Remove from microwave oven and set aside to stand for 5 minutes.
  14. To serve, ladle hot Bolognaise Sauce over hot spaghetti noodles; reheat in microwave, if necessary
  15. Garnish with grated Asagio, Mizitrha, Parmesan, or Romano cheeses.


Nutrition Boost

  1. With onion, bell pepper and mushrooms, sauté 1 stalk of celery with leaves, diced, and 1 unpeeled carrot, diced.  
  2. After garlic is sautéed, add 1 teaspoon black strap molasses, 1 to 2 tablespoons nutritional yeast.  
  3. Use fresh herbs instead of dried.
  4. Finish sauce as directed in key recipe.  
  5. Stir in 2 tablespoons minced fresh parsley just before serving over whole grain gluten-free pasta.


Pizza Sauce

  1. Use the Marinara Sauce variation.  
  2. After garlic is sautéed, add dried herbs and allow the flavors to bloom for 30 seconds.
  3. Deglaze the pan with ¼ cup dry red wine.
  4. Omit beef broth.
  5. Finish sauce as directed in key recipe.
  6. Freezes well.


Slow Cookery

  1. Grease slow cooker with butter.
  2. In a skillet, brown the ground beef with onion bell, pepper and mushrooms.  
  3. Drain off the fat from the ground beef.
  4. Over medium high heat, season the meat  sea salt and Italian seasoning.
  5. Add minced garlic and cook for 30 seconds.
  6. Transfer meat mixture to prepared slow cooker.
  7. Stir together tomato sauce, beef broth, tomato paste, honey, Worcestershire sauce, oregano, thyme, basil, salt, dry mustard, bay leaves, cayenne and black pepper.
  8. Pour tomato sauce mixture over meat mixture in slow cooker, and then stir together.
  9. Cook on low for 8 to 9 hours.
  10. Serve over cooked and drained gluten-free spaghetti noodles.


Spaghetti and Meatballs

  1. Preheat oven to 350 degrees Fahrenheit.  
  2. Grease a standard muffin tin.  
  3. Mix together 1 pound ground beef, ¾ cup gluten-free oatmeal, ½ cup chopped onion, ¼ cup minced fresh parsley, 1 tablespoon dry red wine, 1 teaspoon Italian seasoning, 1 teaspoon sea salt, 1/2 teaspoon garlic powder and ¼ teaspoon black pepper.  
  4. Divide evenly and roll into 12 balls.  
  5. Place meatballs into the muffin tin and bake for 35 minutes.  
  6. To serve, top cooked spaghetti with meatballs.
  7. Ladle on Marinara Sauce.
  8. Garnish with grated Italian hard cheese of your choice.


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