After posting my last recipe of Penne Bolognese, many of you asked me if I had a dairy-free gluten-free version of this dish. I sure do, and it's fantastic. I love this version because there is no flavor or richness lost, and it suits many dietary needs. You will not miss the dairy or the gluten. It won't even cross your mind when the gorgeous fresh rosemary and garlic flavors hit those taste buds.
3 tablespoons extra virgin olive oil
1 pound 90% lean grass fed ground beef
4 garlic cloves, minced
1 stalk celery, diced
2 tablespoons fresh Rosemary, chopped
1 teaspoon red pepper chili flakes
1/2 cup beef broth
2 boxes Pomi Chopped Tomatoes (26 oz) or 2 cans San Marzano Chopped Tomatoes (28 oz each)
Kosher Salt and freshly ground black pepper
16 oz Gluten-Free Pasta (I use Tru Roots Ancient Grain Pasta, made from organic brown rice, quinoa, amaranth & corn found in any health food store)
Heat the oil in a large stock pot over medium-high heat. Add the ground beef, garlic, and celery. Separate beef with a wooden spoon and cook until beef is no longer pink, about 6 minutes. Stir in red chili pepper flakes, chopped rosemary, and salt & pepper and cook for one minute. Add beef broth, tomatoes, and stir, simmering for 20 minutes.
Meanwhile bring a large pot of water to a boil, add a pinch of salt, and add the pasta- cooking until al dente. Follow directions on the package.
When the pasta is cooked, drain and put into a large bowl, saving a cup of the starchy water to add to the sauce if desired. Add sauce and starch water to the pasta and stir to coat. Serve hot with a drizzle of olive oil on top. Delicious!
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