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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Pasta with Red Wine & Meat Ragu

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Easy

Ingredients

1 lb. gf penne
2 Tablespoons olive oil
2 ounces thinly sliced pancetta, finely chopped
2 medium celery ribs, minced
2 medium carrots, minced
2 large shallots, minced
1 cup cremini mushrooms, chopped
2 teaspoons fresh thyme, finely chopped
1 lb. ground beef
1 lb. Italian sausage
Salt and freshly ground black pepper
1 cup dry red wine
2 cups tomato puree
1 Tablespoon unsalted butter
1/4 cup Parmiagiano Reggiano cheese, grated (plus more for serving)

Directions

In a large saucepan, heat the olive oil until shimmering. Add the pancetta, celery, carrot, shallots, mushrooms and thyme; cook over medium high heat, stirring often, until the vegetables start to brown, about 5 minutes. Add the ground beef and Italian sausage and cook until no pink remains, breaking up the meat with a wooden spoon as it cooks, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 3 minutes. Add the tomato puree. Bring the ragu to a boil. Reduce heat and simmer for 12-15 minutes or until thickened and flavorful. Adjust seasonings to taste with salt and freshly ground black pepper.

While the ragu simmers, cook the pasta according to package directions, or until al dente. Drain. Return the pasta to the pot and toss with the butter. Stir in half the ragu and toss with 1/4 cup of Parmesan cheese. Check the seasonings and adjust with salt and freshly ground black pepper if needed. Divide pasta among shallow pasta bowls and top with remaining ragu. Serve with parmesan cheese.

Tips

We used Tinkyada’s gf pasta for this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

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