We are overflowing with tomatoes in the garden this time of year. We try to preserve the fresh, savory flavors of our heirloom tomatoes to enjoy all year long. My son and I created this dairy free version of Bolognese Sauce together. It is bursting with wonderful, robust flavors. It is the long, slow cooking method that brings out all the wonderful flavors in this sauce. You can serve this sauce with a large flat gluten free noodle pasta, such as a gluten free tagliatelle or a rotini pasta.
This sauce is one of the recipes that I will often make a huge double batch of, so that we can enjoy some right now, and freeze some for later. There is nothing that makes me happier on a busy weeknight than being able to grab a container of sauce out of the freezer and boil up a pot of pasta for an almost instant meal.
This sauce is easy to freeze. Fill your freezer safe containers 2/3 full to allow for expansion, seal tightly and freeze until needed.
The slow simmered, savory flavors compliment any pasta but is best served with a gluten free tagliatelle or a rotini. Serve with freshly grated Parmesan and enjoy!
For more delicious gluten free recipes, please visit our recipe page.
Need help finding gluten free items in your grocery store? Download our free mobile app with scanner today to ease the stress of shopping for gluten free items.
| Prep Time | 1 hour plus 15 minutes |
| Cook Time | 4 hours |
| Servings |
quarts
|
- 2 tbsp olive oil
- 3 tbsp butter unsalted
- 1 large onion yellow, diced into even 1/4" cubes
- 2 carrots peeled and diced into even 1/4" pieces
- 1 cup celery washed and diced into even 1/4" pieces
- 3 cloves garlic minced
- 1 lb italian sausage gluten free - if using links, remove the casings
- 1 lb ground beef 90% lean
- 2 portabella mushrooms diced into even 1/8" pieces
- 1 bay leaf
- 4 basil leaves fresh or 1 tsp. dried basil
- 2 fresh sprigs thyme chopped or 1 tsp. dried thyme
- 1 tbsp oregano dried
- 1 tbsp salt
- 1/2 cup white wine I used chardonnay
- 2 1/2 lbs heirloom tomatoes I used brandy wine tomatoes or 28 ounce can gluten free tomato sauce
- 2 roma tomatoes diced or 14 ounce can gluten free diced tomato
- 1/2 lb bacon diced, cooked and drained
Ingredients
|
Rate this recipe!
|
- Dice the onion, carrot, celery into even 1/2 inch cubes. The evenness of the cubes adds to the flavor and texture of the sauce. Dice mushrooms into 1/8 inch even pieces, set aside.
- Melt butter in a large non-stick soup pot or dutch oven, I personally prefer to use a large cast iron dutch oven. When the butter is melted, add the olive oil.
- Add the celery, onions, carrots and garlic to the melted butter and olive oil. Cook over medium heat for about 30 minutes. The vegetables should cook down and become very tender. You need to cook them for at least 20 to 30 minutes.
- Add the sausage to the pot. Cook until the sausage is no longer pink, about 20 minutes, stirring frequently while breaking up the sausage.
- Add the ground beef and diced mushrooms. Cook until the beef is no longer pink, about 10 minutes. Stir frequently breaking up the beef and mixing well.
- Add the bay leaf, basil, thyme, oregano, salt, bacon and wine. Mix the ingredients together. Cook for 10 minutes and then turn the burner to the lowest setting.
- *If using fresh tomatoes, you will need to peel and seed the tomatoes before adding them to the sauce. Please see the note below on the easiest way to remove tomato skins.
- Add the tomato sauce and diced tomatoes, stir well. Make sure that you have turned your burner to the lowest possible setting. Cover and simmer. Stir occasionally
- Simmer the sauce for at least 4 hours. The longer it simmers the more the flavors meld together.
- Discard bay leaf before serving
Click here for instructions on how to peel a tomato.
This sauce is easy to freeze. Fill your freezer safe containers 2/3 full to allow for expansion, seal tightly and freeze until needed.
This Bolognese Sauce recipe is gluten free.
 |
|
|
|
