Gluten-Free Tagliatelle Bolognese
Indulge in the comforting flavors of this Gluten-Free Tagliatelle Bolognese, a mouthwatering take on a classic Italian favorite tailored for gluten-free diets. Crafted from scratch, the homemade tagliatelle features a perfectly balanced combination of gluten-free flour and xanthan gum, resulting in pasta that is silky and tender. The slow-simmered Bolognese sauce is a robust medley of ground beef, pancetta, aromatic vegetables, and rich tomatoes, elevated by a splash of dry white wine and beef broth for depth and complexity. Finished with a sprinkle of Parmesan cheese and fresh parsley, this recipe promises a hearty and satisfying dining experience. Ideal for dinner parties or cozy family meals, it's a gluten-free triumph that doesn’t compromise on flavor or authenticity.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 3 large Eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 500 grams Ground beef
- 100 grams Pancetta
- 1 medium, diced Carrot
- 1 medium, diced Celery stalk
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 250 milliliters Beef broth
- 125 milliliters Dry white wine
- 1 leaf Bay leaf
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
- 50 grams Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
Instructions
In a large mixing bowl, combine gluten-free flour, xanthan gum, and salt. Create a well in the center and crack the eggs into it. Add olive oil.
Using a fork, slowly incorporate the liquid into the flour, then knead the dough until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Roll the dough out on a floured surface to desired thinness and cut into long strips for tagliatelle. Dust with flour to prevent sticking and set aside.
For the Bolognese, heat a large skillet over medium heat. Add pancetta and cook until crisp. Remove and set aside, leaving the rendered fat.
Add diced onion, carrot, and celery to the skillet. Sauté until softened, about 5 minutes. Stir in garlic and cook an additional minute.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in crushed tomatoes, tomato paste, cooked pancetta, beef broth, white wine, bay leaf, oregano, and black pepper. Mix well.
Reduce the heat to low and let the sauce simmer gently for 1.5 hours, stirring occasionally, until thickened and flavorful.
When ready to serve, bring a large pot of salted water to a boil. Cook the gluten-free tagliatelle for 2-3 minutes or until tender. Drain.
Serve the Bolognese sauce over the tagliatelle, garnished with grated Parmesan and fresh parsley.
Nutrition Facts
Calories |
3618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1010 mg | 337% | |
| Sodium | 5822 mg | 253% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 34.1 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 887 mg | 68% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 3621 mg | 77% | |
*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.
