This rich and delicious gluten free bolognese sauce is perfect with gluten free spaghetti or other kinds of pasta. It's every bit as good as a classic recipe. Gluten free spaghetti bolognese is an easy family dinner, ideal for meal prep and freezing.
What you'll love about the recipe
- Gluten free and dairy free, this easy dinner recipe is suitable for coeliacs and allergy sufferers
- A versatile beef ragu sauce which can be served with gluten free pasta, rice or made into your favourite recipe
- A healthy, satisfying gluten free recipe which is high in protein, and has 2 portions of veggies in each serving
- Tried and tested for over 30 years, this really is the best gluten-free pasta bolognese sauce!
Olive oil or another healthy cooking oil
Onions and garlic. Omit the garlic if you prefer. I used white onions, but you can also use red
Carrot and celery both add extra flavour as well as nutrition in this beef bolognese sauce. Carrots are naturally quite sweet and balance the acidity of the tomatoes in the recipe. You can also add other veggies such as courgette or mushrooms
Minced beef. I like to use 5% fat mince beef as I find higher fat beef can make the sauce a little oily
Canned tomatoes - either whole or chopped
Tomato puree or paste adds a richer flavour
Red wine or beef stock. If you are using stock cubes or stock pots check the packaging to ensure it is gluten free. Wine is generally considered to be gluten free.
How to make gluten free bolognese
Heat a large lidded frying pan over a medium heat. Add the prepared onion, garlic, carrots and celery. Fry for 10 minutes, stirring frequently until starting to soften and brown.
Push the vegetables to the side of the pan to create some space. Add the minced beef and fry for 5 minutes until browned on all sides. If necessary, chop it up with your spoon or spatula so that it is not in huge clumps.
Add the tomatoes, herbs and stock or wine. Bring the sauce up to a gentle simmer and cover with a lid. Simmer for 1 hour.
After an hour, the bolognese will have reduced down into a rich, thick sauce. If you've still got a little too much liquid, leave the lid off the pan for a few minutes for it to reduce down further.
Although the sauce will be cooked after 30 minutes, the best bolognese is simmered for longer. The flavours will intensify and the sauce will become more concentrated. If you're in a rush, you could eat it after half an hour, but otherwise, leave it to bubble gently for an hour.
Serving and storage
Of course, it's quite likely that you'll be serving this recipe as gluten-free spaghetti bolognese! Gluten free spaghetti and pasta is widely available in supermarkets, and as easy to cook as traditional pasta. Simply follow the cooking instructions on the pack, as different brands of gluten free pasta can vary slightly.
You can also use this bolognese sauce in other recipes such as cottage pie.
Gluten free bolognese is ideal for meal prep. It freezes very well, so it's worth making extra. Portion up the sauce and freeze for up to 3 months. Defrost and heat through on the stove top.
You can also store the cooked meat sauce in the fridge for up to 3 days.
Frequently asked questions
It's very easy to get caught out by stock cubes as some of them do contain gluten. However, there are plenty of options that are gluten free, so as long as you check the labels carefully you should have plenty of gluten free options for ready-made stock.
If you are making a homemade bolognese sauce or buying a ready-made version, check the labels and ingredients carefully. Whilst the basic ingredients for a bolognese sauce are gluten free, there are often flavourings and thickeners which are not. For example a sauce might be seasoned with a non-coeliac friendly Worcestershire sauce, or thickened with wheat flour.
Other gluten free beef recipes
You might also like to try these other gluten free beef recipes. Or browse other healthy meat recipes.
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Gluten Free Bolognese
- large frying pan with lid
- 1 tablespoon olive oil
- 2 onions peeled and finely chopped
- 2 cloves garlic peeled and very finely chopped or crushed
- 2 carrots grated
- 2 celery sticks very finely chopped
- 500 g minced beef
- 800 g canned tomatoes 2 cans
- 2 tablespoon tomato puree or paste
- 1 tablespoon fresh herbs
- 125 ml red wine or beef stock
- salt and pepper to taste
- Heat a large frying pan over a medium heat. Add the onions, garlic, carrots, celery and seasoning. Fry, stirring regularly, for 10 minutes until starting to brown and soften.
- Push the vegetables to one side of the pan and add the minced beef. Fry the beef for 5 minutes until it has browned. Stir regularly so that it browns on all sides. You might need to chop it up as you stir so that it breaks down.
- Add all of the tomatoes, herbs and red wine or stock. Mix thoroughly. Reduce the heat to a gentle simmer and cover with a lid. Simmer for 1 hour.
- After the cooking time, the sauce should have reduced into a thick rich ragu. If there's still a little too much liquid, remove the lid for a few minutes to allow the sauce to reduce further.
- Gluten free bolognese freezes really well, so it's worth cooking extra!
- You can use a range of herbs in this recipe. Fresh herbs such as basil, thyme, rosemary or parsley go very well. If you've only got dried herbs, woody herbs such as thyme or oregano are best. You'll only need half a tablespoon of dried herbs as they are more concentrated in flavour.
Please note nutritional information is per serving and is provided for guidance only.