Weeknight Gluten-Free Spaghetti Bolognese | The Domestic Man


2 tbsp olive oil, divided
1/2 onion, coarsely chopped
3 cloves garlic, minced
1 lb ground beef
1/2 tsp salt, more to taste
1/2 tsp pepper, more to taste
1 can (14oz) tomato sauce
1/2 tsp dried oregano
1/2 tsp dried basil
2 bay leaves
1 package (8oz) gluten-free spaghetti (or the others linked above)
1 lb small tomatoes (cherry, grape, or red delight), sliced in half

to garnish:
juice of 1/2 lemon (~1 tbsp)
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh parsley
crushed red pepper
grated parmesan cheese

1. In a large skillet, warm 1 tbsp of the olive oil over medium heat. Add the onion and sauté until softened, about 4 minutes, then add the garlic; sauté until aromatic, about 30 seconds. Add the beef, salt, and pepper; sauté until mostly cooked through, breaking up chunks as you go, about 6 minutes. Add the tomato sauce, oregano, basil, and bay leaves, stirring to combine; bring to a simmer then reduce heat to low.

2. As the sauce simmers, prepare the pasta and tomatoes. Bring a pot of salted water to boil, then cook the spaghetti as indicated on the box (about 9 minutes, usually). Once the pasta is ready, drain and rinse under cold water until cool to the touch. As the pasta cooks, set your oven to broil and arrange an oven rack near the top. Brush the tomatoes with the remaining 1 tbsp olive oil, then broil the tomatoes until softened and starting to brown, about 5 minutes.

3. Fish out the bay leaves, then add the pasta to the skillet; toss to combine. Add the tomatoes and garnishes: lemon juice, basil leaves, parsley, crushed red pepper, and parmesan cheese. Taste and add salt or pepper as desired.



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