Bolognese Sauce for a Crowd (Gluten Free)
So flavorful and meaty, this Bolognese Sauce for a Crowd (Gluten Free) is very satisfying! Loaded with flavor, two kinds of meat, spices, and seasoning, everyone will love this delicious sauce covering pasta!
Equipment
- 7 qt Dutch Oven with lid or large stockpot with lid
Ingredients
- 2 ½ tbsp extra virgin olive oil
- 1 large onions, finely minced
- 3 med carrots, finely minced
- 3 stalks celery, minced
- ½ teaspoon Kosher salt
- 10 large cloves garlic, minced
- 1 lb ground beef 80-85% lean
- 1 lb ground pork
- 1 teaspoon honey
- 1 teaspoon fennel seed, crushed, gf
- ½ teaspoon anise seed, crushed, gf
- 1 teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper more to taste
- 2 cups red wine
- 1¾ cups water
- 2 28 oz cans Cento San Marzano Peeled Tomatoes or other stewed tomatoes
- 2 cans tomato paste unsalted
- 2 tbsp balsamic vinegar, gf
- 2 teaspoons anchovy paste
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon dried basil, gf
- dash or two of ground nutmeg, gf
- parmesan to top bowls or serving bowl
- fresh chopped parsley to top bowls or serving bowl
Instructions
- Heat the olive oil over medium heat in a large stockpot or 7 qt Dutch oven. Saute the onion, carrot, and celery with a ½ teaspoon Kosher salt. Saute until just soft and transluscent. Add the garlic and stir for 25-30 seconds. Remove to a bowl.
- Add the ground beef and the ground pork. Cook over medium to medium high heat, breaking up the meat until very small pieces remain. Add the fennel seed and anise seed, the honey, the remaining salt, and the black pepper.
- Add the red wine and simmer for 5 minutes. Add the water, tomatoes, tomato paste, balsamic, anchovy paste, milk, cream, and basil. Add the cooked onion mixture back in. Stir until combined. Cover with lid cracked. Simmer for 1 hour 45 minutes to 2 hours, stirring often. When it's finished cooking add additional salt and pepper as desired.
- Cook your preferred pasta, salting the water well. Rigatoni is delicious with this sauce! When the pasta is al dente cooked, pour some of the water into a glass measure or mug. Drain the pasta, but do not rinse. Pour the pasta back into the saucepan or stockpot. Add heaping spoonfuls of sauce, about 1-1 ½ cups of sauce per serving of pasta. Add in a 1/4-1/3 cup of the pasta water. Stir until it absorbs. You can also do this over low heat. Add more sauce as desired, or pour into a large serving bowl and add more sauce and parmesan cheese to the top. Sprinkle with chopped parsley just before serving.
