I am pretty sure 'gluten free' is nonexistent in the Italian language. Long gone are the days when my first choice for dining out was an Italian restaurant. I miss pizza, lasagna, baked ziti and chicken francese, not only because I am of Italian descent but because Italian food is my favorite. My absolute favorite Italian dish is spaghetti bolognese, but only when my mom makes it. I have modified my family recipe so I can still enjoy an incredibly tasty dish that is reminiscent of loving family memories.
This healthier recipe is not only free of gluten, sugar but it is dairy free optional, too. It's also made with two superfoods that keep you feeling full and energized: tomatoes and quinoa. You can also use a portion of the sauce for my gluten free Zucchini Lasagna recipe. #feelingnostalgic
Serving Size: 6
Prep Time: 10 min
Cook Time: 1 hour (minimum)
Fresh From the Market:
- 1 lb. Lean Ground Beef
- 1/2 c.. Freshly Grated Parmesan Cheese (optional)
From the Pantry:
- 28 oz. can Peeled Plum Tomatoes (Plain, Unsalted)
- 15 oz. can Tomato Sauce
- 1/4 c. canned Tomato Paste
- 1 lb. Gluten Free Linguine (Quinoa or Brown Rice Pasta)
From the Spice Rack:
- 2 tbsp. Natvia (Natural Sweetener)
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- 1 tsp. Garlic Salt or 4 cloves Fresh Garlic
- 1 tsp. Onion Powder
- 2 tsp. Parsley
- 1 tsp. Extra Virgin Olive Oil
- Two 6 qt. pots
- Garlic Press (optional)
- Fine Mesh Strainer
- Cheese Grater (optional)
- Cook the ground beef in a 6 qt. pot on a low flame until fully browned (approx. 5 to 8 min). I prefer Trader Joe's Organic Grass Fed Beef (85% lean/15% fat).
- Transfer the ground beef into a fine mesh strainer and rinse out the pot. Put the ground beef back into the clean pot and add all of the remaining ingredients (except the gluten free pasta and Parmesan cheese!).
- Stir over a medium flame for 10 minutes. Then reduce heat to simmer for an hour. The longer it sits, the better it tastes! But when you are crunched for time (think 7pm, just got home from work...) the sauce will fully cook in an hour.
- While the sauce simmers, fill 3/4 of a 6 qt. pot with water. Add a pinch of sea salt and 1 tsp. of olive oil and bring the water to a boil.
- Gluten free pasta takes longer to cook and tends to get stickier, so the oil and cook time are very important. Once the water boils, add the 1 lb. of gluten free pasta and reduce heat to a medium flame (approx. 10 to 15 minutes). Drain the gluten free pasta once fully cooked. My favorite pasta option is Ancient Harvest Quinoa Pasta Linguine.
- Spoon the sauce over the gluten free linguine and add Parmesan cheese, if you are not dairy free.
Have leftover sauce? The answer is undoubtedly yes! Throw it in a mason jar for the fridge or freezer and use it for my gluten free Zucchini Lasagna. It is not only an efficient use of leftovers, but it also majorly cuts down on the prep time for the lasagna.