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Gluten-Free Pasta with Homemade Ragù Sauce

Jarred sauce? Nah. Make your own ragù- it's easy.


Homemade Pasta Sauce. Si.


Before I share my new ragù pasta sauce recipe, I have a note about the blog. Gluten-Free Goddess now has a FAQ page. (Thank you, David Lebovitz for the reader-friendly blogging tip.) What took me so long? Who knows, Babycakes. I sure don't. I could blame it on my preoccupation with Mad Men. Or hot flashes. Or the simple fact that living way out here in the sand swept hills of Northern New Mexico is making me crazy. Not shooting caribou from a helicopter crazy, but. 

Crazy enough.

At any rate, now that I've come to my senses (I'm sure it's only temporary) you, Dear Reader, will find a platter of helpful links and answers to the most frequent questions asked here at the brand spankin' new Gluten-Free Goddess FAQ page. If I've overlooked anything obvious or important, I'm sure you'll let me know- won't you?

On to ragù! Up until quite recently I had never attempted a meat ragù. My red gravy of choice was always a simple vegetarian marinara sauce with plenty of garlic and basil- vegan by default (and choice). It's a recipe that I've been simmering on my stove or in my slow cooker for years. Decades, in fact. Way better than the jarred stuff. Sometimes I add ground turkey. Or free range organic beef.

Here's the recipe.

Gluten-Free Spaghetti with Meat Sauce Recipe
Gluten-free pasta with homemade red sauce.

Homemade Ragù Sauce Recipe- An Easy Red Pasta Sauce

Posted by Karina in September 2008.

This basic Italian sauce can be vegan or hearty enough for an omnivore. You choose. If you're doing the whole vegetarian thing, use meaty Portobello mushrooms. Omnivore? Use organic, lean, grass fed or free-range for the healthiest non-inflammatory meat.

Ingredients:

1 tablespoon extra virgin olive oil
1 pound protein (ground meat, or crumbled sausage) or Portobellos
1 good sized onion, diced
4 cloves garlic, chopped
1/4 cup organic tomato paste
1 cup organic gluten-free broth
1 28-oz can Muir Glen organic whole tomatoes, with juice
1 cup red wine (may omit, but I'd up the balsamic vinegar)
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Sea salt and pepper, to taste
A splash of balsamic vinegar

Near the end of cooking:

A dab of honey or organic raw agave, if needed, to balance acidity

Instructions:

Heat the olive oil in a large heavy bottom pot or dutch oven and add your protein of choice (or chopped Portobellos); stir until lightly browned. Add the onion and garlic and stir; cook until the onion is soft.

Using a wooden spoon, stir in the tomato paste and cook it a minute or two.

Add in the broth, tomatoes and red wine. Break apart the tomatoes with a wooden spoon. Add in the herbs, sea salt and pepper. Bring to a simmer. Add a splash of balsamic vinegar. Stir. Cover and lower the heat, keeping the sauce on low simmer for an hour.

Check the thickness of the sauce and cook it longer to reduce it, if you like. If the sauce is too thick, add more broth.

Taste test- if the sauce is acidic, add a dab of honey or agave until the flavors balance.

Serve over hot cooked gluten-free pasta, a bed of steamed brown rice, or a bowl of fluffy quinoa.

Serves four.

Mangia!


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Recipe Source: glutenfreegoddess.blogspot.com

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Karina


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