Gluten Free Bolognese Sauce
Rich, slow-simmered meat sauce is one of those dishes that can feel off-limits when you're avoiding gluten, mostly because of sneaky additives hiding in store-bought versions or the pasta it usually gets served with. This one keeps things completely clean — just vegetables, a blend of ground beef and pork, crushed tomatoes, white wine, and a splash of whole milk that gives the sauce its signature silky depth. The soffritto of onion, carrot, and celery builds a savory foundation, and the long simmer — up to an hour and a half — coaxes everything into a thick, deeply colored sauce that clings to every strand of your favorite gluten free pasta. Deglazing with white wine lifts all those browned bits from the bottom of the pot, which is where a huge amount of flavor lives. There are no fillers, no thickeners, and nothing that doesn't belong — just classic technique and good ingredients doing exactly what they're supposed to do. It makes six generous servings, so it's a smart choice for a Sunday cook session that sets you up for easy weeknight meals. Finish it with freshly grated Parmesan and a handful of chopped parsley, and it honestly looks and tastes like something that took all day — because it kind of did, in the best possible way.
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup dry white wine
- 1 can (28 oz) crushed tomatoes
- ½ cup whole milk
- 1 cup chicken broth
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- ¼ cup fresh parsley, chopped (optional)
- parmesan cheese, freshly grated, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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