Go Back
Homemade Meat Sauce

Hearty Bolognese with Gluten Free Penne

Easy to freeze and reheat, my Hearty Bolognese with Gluten Free Penne is a great option for a satisfying and simple weeknight meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 8

Ingredients
  

  • 2 tablespoons olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon fennel seeds
  • 2 garlic cloves crushed with garlic press
  • 1 pound lean ground beef
  • 1 yellow onion diced
  • 1 green pepper diced
  • 2 carrots peeled and grated
  • 1½ teaspoon kosher salt
  • ¾ teaspoon cracked black pepper
  • 2 14.5 ounce cans diced tomatoes
  • 1 29 ounce can tomato sauce
  • 1 6 ounce can tomato paste
  • 1 bay leaf
  • ¼ cup freshly grated Parmesan cheese plus more for serving
  • 1 12 ounce box gluten free pasta I prefer Barilla gluten free penne

Instructions
 

For the Sauce

  • Heat olive oil in Dutch oven or large stock pot over medium high heat. Add dried herbs, red pepper flakes, fennel seeds, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Sauté until fragrant (about 1 minute).
  • Add ground beef and sauté until it begins to brown, breaking beef up into small pieces with a wooden spoon.
  • Add onions, green pepper, and carrots to the pot. The meat will still be slightly pink when you add the veggies.
  • Continue browning ground beef and veggies for about 5-7 minutes, until the onions and peppers start to become tender and beef is beginning to caramelize.
  • Add canned tomatoes, tomato sauce, tomato paste, sugar, ¼ cup grated parmesan, bay leaf, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine.
  • Simmer covered over low heat for about 4-5 hours, stirring often, until sauce thickens slightly and the flavors combine.

For the Pasta

  • When the sauce is finished simmering, cook pasta according to package directions. Drain and set aside.
  • Place pasta in large serving bowl, or portion out into 8 individual bowls. Top with the Bolognese sauce and sprinkle with parmesan cheese. Serve immediately.

Notes

  • This recipe yields very well to doubling or even cutting it in half if you want to make a smaller batch. I always double it and store the extra sauce in resealable freezer safe bags or containers. The sauce will last in your freezer for at least 3-4 months, so it makes a great weeknight meal.
  • I’ve found 4 full ladles of sauce are enough for 3-4 portions if you plan on freezing leftovers.
  • To reheat, take the sauce from the freezer and let thaw in the fridge overnight. Reheat on the stove in a medium sauce pan with the lid on over medium heat. Serve immediately.