Foodie Friday: Pasta Bolognese {Gluten-Free}
Recipe type: Main Dish, Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 oz Extra Virgin Olive Oil
  • 1 T Butter
  • 1 Onion, diced small*
  • 2 carrots, diced small*
  • 2 celery stalks, diced small*
  • 8 oz ground beef
  • 8 oz ground veal
  • 8 oz ground pork
  • 2 oz Prosciutto, finely chopped
  • 4 fl oz white wine
  • 2 T tomato paste
  • 16 fl oz veal stock
  • 2 sprigs parsley
  • 2 sprigs sage
  • 2 sprigs thyme
  • dash of ground nutmeg
  • salt and pepper to taste
  • 4 fl oz heavy cream
  • 1 lb gluten-free pasta of your choice (I used bionaturae spaghetti)
  • *You can pulse onion, carrot and celery together in a food processor. Just make sure it is smaller than the ground meat but not over-processed and mushy)
  1. Pre-heat sauce pan and combine olive oil and butter
  2. Once butter is melted, add the onions, carrots and celery. Cook until caramelized, about 10 minutes
  3. Add ground meats and prosciutto, making sure to break them up
  4. Cook until meats are browned
  5. Combine wine and tomato paste and add them to the saucepan. Simmer for about 3-4 minutes
  6. Add veal stock, parsley, sage, thyme, nutmeg, salt and pepper and bring to a low simmer
  7. Cook over low heat for approximately 1½-2 hours
  8. About ½ hour before sauce is finished, boil water for the pasta and add a good deal of salt to it (should taste like the ocean). Cook pasta and reserve some of the cooking liquid before draining it
  9. Remove the sauce from the heat and add in the heavy cream
  10. Toss the pasta with the sauce, adding some of the cooking liquid, if necessary, to break it up
  11. Serve and enjoy!
Recipe by Jackie Ourman at