Gluten Free Tagliatelle Bolognese
Bolognese is one of those deeply satisfying, slow-cooked sauces that feels like a weekend project worth every minute — and this version delivers all of that rich, meaty comfort without a trace of wheat. The ragù builds its flavor the old-fashioned way: a soffritto of onion, carrot, and celery, a blend of ground beef and pork, a splash of white wine, and a long, lazy simmer with crushed tomatoes and a touch of whole milk that makes the sauce silky and mellow. That two-hour cook time is where the magic happens, coaxing everything into a thick, deeply savory sauce that clings beautifully to every strand of pasta. The swap that makes this work for wheat-free eaters is straightforward — gluten free tagliatelle stands in for traditional egg pasta, and since the ragù itself is naturally free of wheat-containing ingredients, there's no complicated substitution gymnastics required. One smart move is reserving some starchy pasta water before draining, which helps the sauce bind to the noodles and gives the whole dish a cohesive, restaurant-quality finish. A shower of freshly grated Parmesan over the top is optional but highly recommended. This recipe serves four, making it a solid choice for a family dinner or a meal-prep Sunday that sets you up with leftovers worth looking forward to.
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Learn more →Ingredients
4 servings
For the ragù
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- ½ lb ground beef (80/20)
- ½ lb ground pork
- ½ cup dry white wine
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1 cup chicken broth
- ½ cup whole milk
- 1 bay leaf
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 12 oz gluten free tagliatelle pasta
- 1 tbsp salt (for pasta water)
- 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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