This rich, slow-simmered Bolognese builds deep flavor from finely diced carrots and celery softened in garlic-infused oil, then a hearty mix of ground beef and pork browned until deeply caramelized. A splash of white wine deglazes the pot before tomato paste, crushed tomatoes, and beef broth come together into a sauce that simmers low and slow until thick, glossy, and deeply colored. The gluten free spaghetti soaks up every bit of that sauce beautifully, tossed right in the pot so each strand gets coated edge to edge. Finished with a scatter of torn basil and a dusting of Parmesan, it's the kind of cozy, comforting bowl that tastes like it's been on the stove all day. This one's a great pick for a gluten free dinner rotation, delivering all the richness of a classic Bolognese without any fuss.
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Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the scallion tops, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the carrots are just tender, about 8 minutes.
Add the ground beef and ground pork to the pot. Break the meat into small pieces with a wooden spoon and cook over medium-high heat, stirring occasionally, until no pink remains and the meat is browned in spots, about 8–10 minutes. Drain off any excess fat if needed, leaving about 1 tbsp in the pot.
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