Gluten-Free Pasta with Beef Ragu

Indulge in the hearty comfort of Gluten-Free Pasta with Beef Ragu, a dish that masterfully combines a rich and savory slow-simmered beef sauce with tender gluten-free pasta. This recipe starts with a medley of finely chopped onion, carrot, and celery, sautéed to aromatic perfection, before ground beef is added and browned for depth of flavor. The ragu is then enhanced with a luscious blend of tomato paste, crushed tomatoes, and a touch of optional red wine, all simmered with fragrant bay leaves and oregano for over an hour to create a truly soul-warming sauce. Topped with fresh basil and optional Parmesan cheese, this gluten-free twist on a classic Italian favorite is perfect for weeknight dinners or special occasions. Easy to make and packed with flavor, this recipe is a go-to for those craving a gluten-free pasta dish that doesn’t compromise on taste.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 12 ounces Gluten-free pasta
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 1 medium Carrot, finely chopped
• 1 medium Celery stalk, finely chopped
• 3 cloves Garlic, minced
• 1 pound Ground beef
• 2 tablespoons Tomato paste
• 28 ounces Canned crushed tomatoes
• 1 cup Beef broth
• 0.5 cup Red wine (optional)
• 2 Bay leaves
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh basil leaves, chopped (for garnish)
• 0.5 cup Grated Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened, about 5 to 7 minutes.

Step 3

Add the garlic and cook for another minute until fragrant.

Step 4

Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until browned and no longer pink, about 8 to 10 minutes. Drain any excess fat if necessary.

Step 5

Stir in the tomato paste and cook for 2 minutes to caramelize it, enhancing its flavor.

Step 6

Pour in the crushed tomatoes, beef broth, and red wine (if using). Stir well to combine.

Step 7

Add the bay leaves, oregano, salt, and pepper. Stir the mixture and bring it to a simmer.

Step 8

Reduce the heat to low and cover the pot. Let the ragu simmer gently for about 60 to 75 minutes, stirring occasionally, until it thickens and the flavors meld beautifully.

Step 9

Remove the bay leaves and check the seasoning, adjusting salt and pepper if needed.

Step 10

Serve the ragu over the cooked gluten-free pasta. Garnish with chopped fresh basil leaves and grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	2464.2 grams (2464.2g)

Amount per serving	% Daily Value*
Calories	2820

Total Fat 148.00g	190%
Saturated Fat 58.90g	295%
Polyunsaturated Fat 3.80g
Cholesterol 416mg	139%
Sodium 6518mg	283%
Total Carbohydrate 214.20g	78%
Dietary Fiber 26.40g	94%
Total Sugars 46.80g
Protein 151.00g	302%

Vitamin D 0IU	0%
Calcium 1903mg	146%
Iron 21mg	114%
Potassium 5372mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 21.6%

Carbs: 30.7%