Foodie Friday: Pasta Bolognese {Gluten-Free}
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1 t butter
- 2 sprigs thyme
- 2 sprigs parsley
- dash of ground nutmeg
- 8 oz ground beef
- 2 oz extra virgin olive oil
- 1 onion, diced small*
- 2 carrots, diced small*
- 2 celery stalks diced small*
- 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 sage
- 4 fl oz heavy cream
- 1 lb gluten-free pasta of your choice (i used bionatura
- *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)
- Carbohydrate 1.1694946386 g
- Cholesterol 176.530043965 mg
- Fat 46.64272368163 g
- Fiber 0.298274994760752 g
- Protein 35.76697983383 g
- Saturated Fat 17.464648568496 g
- Serving Size 1 1 -6 (331g)
- Sodium 442.177028123167 mg
- Sugar 0.871219643839248 g
- Trans Fat 3.729699406908 g
- Calories 572 calories
Pre-heat sauce pan and combine olive oil and butterOnce butter is melted, add the onions, carrots and celery. Cook until caramelized, about 10 minutesAdd ground meats and prosciutto, making sure to break them upCook until meats are brownedCombine wine and tomato paste and add them to the saucepan. Simmer for about 3-4 minutesAdd veal stock, parsley, sage, thyme, nutmeg, salt and pepper and bring to a low simmerCook over low heat for approximately 1½-2 hoursAbout 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 itRemove the sauce from the heat and add in the heavy creamToss the pasta with the sauce, adding some of the cooking liquid, if necessary, to break it upServe and enjoy!
