Gluten Free Tagliatelle al Ragù / Bolognese
Tagliatelle al ragù is a traditional Italian dish that is better known to most as bolognese. It is a delicious, rich meat sauce (ragù) that contains wine, tomato, onion, and meat. This dish is, contrary to popular belief, traditionally served with tagliatelle and not spaghetti. But regardless, this dish is so delicious, and you must try out this recipe!
This recipe makes 4 servings.
Ingredients
- 5-6tbsp Olive oil
- 1 White onion, diced
- 1 Chilli, diced
- 400g Beef or pork mince
- 4 Crushed garlic cloves (though not traditional, I like it)
- 2tbsp Tomato pure
- 150mlRed wine
- Basil stalk
- Handful of fresh basil, chopped
- 2 Thyme sprigs
- 300g Blended tomatoes (fresh of canned)
- Salt
- Pepper
- 2tbsp Balsamic vinegar
- Water, (when needed)
- 4 portions of gluten free tagliatelle
Method
- In a large casserole dish heat the olive oil over medium heat. To this add the onion, chilli, thyme, basil stalks, and a pinch of salt and sweat them off. Once the onions have begun to become translucent add in your mince and allow to brown slightly.
- Add in your tomato pure and garlic, cook off until the pan gets a bit dry and the pure begins to stick to the bottom. At this point add your red wine and balsamic vinegar to deglaze.
- Once you have cooked off most of the wine, add your blended tomatoes and water along with a pinch of salt and pepper. Cover with a lid and allow to simmer for at least 30 minutes, however the longer the better. if you decide to go for longer, add a little water when it begins to get a bit dry.
- Cook your pasta.
- Add your pasta to the ragù along with the chopped basil and mix to coat all of the noodles with sauce.
- Serve in a pasta bowl with a grating of parmesan and some torn basil leaves over the top.
About This Recipe
Tagliatelle al Ragù, better known outside of Italy as bolognese, is a traditional Italian dish that is famous to Bolongia. Though many of us know it to be served with spaghetti, it is actually traditionally served with tagliatelle as the meat sauce clings better to this pasta.
This recipe make the most rich and indulgent ragù that is unbelievably delicious. This is best served with homemade tagliatelle which you can make using my basic gluten free pasta dough recipe. If you do not have the time to make fresh pasta then dried tagliatelle or rigatoni will work just fine, though if its a special occasion fresh is the way to go!
This is an absolute showstopper of a dish that everyone will love, and what a classic it is!
FAQs
Question: Some people say I should add Worchester sauce to my bolognese, should I?
- My opinion is absolutely not! The sauce is complex enough as it is. The wine and the balsamic vinegar add plenty of complexity and body to the sauce, a tiny splash of Worchester sauce is unnecessary.
Question: Traditional bolognese takes hours to reduce, how come this one is much quicker?
- Traditional bolognese was cooked in large quantities, this recipe is designed for 2-4 servings, so it doesn’t need to be cooked for as long as there is much less sauce to reduce. Families are smaller now and people don’t want to cook a 4-hour dish for a weeknight meal. Traditional bolognese also uses chunks of meat rather than ground meat which also makes it take longer. Using ground meat means that families can get dinner on the table quicker while still having a delicious dish.
If you have any more questions feel free to email me them at loveglutenfree.kitchen@outlook.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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Love Gluten Free 