Gluten-Free Spaghetti Bolognese with Parmesan and Basil

Why You’ll Love This Recipe

• Slow-simmered, deeply savory sauce that clings beautifully to gluten-free spaghetti.
• Family-friendly and weeknight-manageable, yet dinner-party worthy.
• Simple pantry ingredients, all gluten-free with easy label checks.
• Leftover sauce tastes even better the next day and freezes like a dream.

Grocery List

• Produce: Yellow onion, carrot, celery, garlic, fresh basil
• Dairy: Whole milk, Parmesan (check gluten-free; ideally Parmigiano Reggiano)
• Pantry: Gluten-free spaghetti, extra-virgin olive oil, tomato paste, crushed tomatoes (28 oz), gluten-free dry red wine, gluten-free beef broth, dried oregano, bay leaf, red pepper flakes, kosher salt, black pepper, sugar (optional)

Full Ingredients

Gluten-Free Spaghetti

• 12 oz gluten-free spaghetti (rice, corn, or a blend; certified gluten-free)
• Kosher salt for pasta water (1 1/2 tbsp for 4 quarts water)

Slow-Simmered Bolognese Sauce

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely diced
• 1 celery rib, finely diced
• 1 lb 90% lean ground beef
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup gluten-free dry red wine (optional but recommended)
• 1 (28 oz) can crushed tomatoes
• 1/2 cup gluten-free beef broth
• 1 tsp dried oregano
• 1 bay leaf
• 1/4 tsp red pepper flakes (optional)
• 1 1/2 tsp kosher salt, divided (start with 1 tsp, adjust later)
• 1/2 tsp freshly ground black pepper
• 1/2 cup whole milk
• Pinch of sugar, to taste (optional, for acidity balance)

For Serving

• 1/2 cup grated Parmesan, plus more at the table (verify gluten-free)
• 1/2 cup fresh basil leaves, torn
• Extra-virgin olive oil, for finishing (optional)

Step-by-Step Instructions

Step 1: Chop the aromatics

Finely chop the onion, carrot, and celery so they soften at the same rate and melt into the sauce. Mince the garlic. Keep everything at the ready; once you start cooking, the process moves quickly.

Step 2: Sweat the soffritto

Heat 2 tbsp olive oil in a heavy pot or Dutch oven over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until very soft and sweet but not browned, 8–10 minutes. If the edges start to color, lower the heat.

Step 3: Brown the beef

Increase heat to medium-high. Add ground beef and 1/2 tsp salt. Cook, breaking it into small crumbles, until no pink remains and you see browned bits on the bottom, 6–8 minutes. Ground beef is safe at 160°F, which will be reached as it cooks and again during the simmer.

Step 4: Add garlic and tomato paste

Stir in the minced garlic and tomato paste. Cook, stirring, until the paste turns a deeper brick red and smells toasty, about 2 minutes. This step concentrates flavor and sweetness.

Step 5: Deglaze and build the base

Pour in the gluten-free red wine (if using); scrape up any browned bits. Let it reduce by half, 2–3 minutes. Stir in crushed tomatoes, gluten-free beef broth, dried oregano, bay leaf, red pepper flakes (if using), remaining salt, and black pepper. Bring to a gentle simmer.

Step 6: Slow simmer to develop depth

Reduce heat to low to maintain a gentle bubble at about 190°F. Partially cover and simmer 75–90 minutes, stirring every 10–15 minutes. The sauce should thicken and look glossy; add a splash of broth or water if it gets too tight. Remove the bay leaf.

Step 7: Finish with milk and adjust seasoning

Stir in the milk and simmer 10 minutes more. Taste and adjust with additional salt, pepper, or a small pinch of sugar if the tomatoes are very tangy. Keep warm on low.

Step 8: Cook the gluten-free spaghetti and combine

Bring 4 quarts of water to a rolling boil; add 1 1/2 tbsp kosher salt. Cook the gluten-free spaghetti according to package directions until al dente (typically 7–10 minutes), stirring in the first minute to prevent sticking. Reserve 1/2–1 cup pasta water, then drain. Add pasta to a large skillet or the sauce pot with 3–4 cups sauce. Toss over low heat, adding splashes of reserved pasta water until the sauce clings to each strand, 1–2 minutes. Plate and finish with grated Parmesan, torn basil, and a drizzle of olive oil.

Pro Tips

• Maintain a gentle simmer around 190°F for a plush, concentrated sauce without scorching.
• Caramelizing tomato paste is key; cook it until it darkens for a deeper, sweeter flavor.
• Gluten-free pasta cooks quickly—taste early and often, and stir in the first minute to avoid clumping.
• Use certified gluten-free broth, wine, and pasta; grate your own Parmesan to avoid anti-caking starches.
• For extra body, finish the sauce with a small ladle of starchy pasta water while tossing.

Variations

• Dairy-Free: Swap whole milk for unsweetened almond milk or a light coconut milk; use a dairy-free, gluten-free Parmesan-style topping.
• No Alcohol: Replace wine with an additional 1/2 cup gluten-free beef broth plus 1 tsp balsamic vinegar.
• Mushroom Boost: Finely chop 6 oz cremini mushrooms and sauté with the soffritto for extra umami and a meatier texture.

Storage & Make-Ahead

The sauce can be made 2–3 days ahead; it actually improves with time. Cool to room temperature within 2 hours, refrigerate in an airtight container, and reheat gently to 165°F before serving. Freeze sauce up to 3 months; thaw overnight in the fridge. Cook gluten-free pasta fresh for best texture; if you have leftover assembled pasta, refrigerate up to 2 days and reheat in a skillet with a splash of water or broth to loosen.

Nutrition (per serving)

Approximate: 650 calories; 33 g protein; 65 g carbohydrates; 25 g fat; 6 g fiber; 900 mg sodium. Values will vary based on brands and optional ingredients.