Gluten Free Rigatoni Bolognese
Few pasta dishes hit as deeply as a slow-simmered Bolognese, and this version delivers every bit of that rich, meaty comfort without a trace of gluten. The sauce builds its depth the old-fashioned way — a soffritto of onion, carrot, and celery, a blend of ground beef and pork, tomato paste cooked down to a dark brick-red, and a long, unhurried simmer with white wine, crushed tomatoes, and chicken broth. A final stir of whole milk pulls everything together into something velvety and cohesive that clings beautifully to every ridge of the rigatoni. The key to making gluten-free pasta work in a saucy dish like this is the finishing step: tossing the drained rigatoni directly in the sauce over low heat with splashes of reserved starchy cooking water, so the pasta absorbs the flavors instead of just sitting in them. Finely grated Parmigiano-Reggiano stirred in off the heat adds a salty, nutty finish that makes the whole bowl feel genuinely restaurant-worthy. This recipe serves four, and if you have leftovers, the sauce only gets better the next day.
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free rigatoni
- 1 tbsp kosher salt
For the Bolognese
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- ¾ lb ground beef (80/20)
- ½ lb ground pork
- 2 tbsp tomato paste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth
- ½ cup whole milk
- 1 tsp dried oregano
- 1 bay leaf
- salt and pepper, to taste
For finishing
- ½ cup pasta cooking water, reserved
- 2 oz parmigiano-reggiano, finely grated, plus more for serving
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (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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