Weeknight Bolognese (Gluten-free and Dairy-free) 

Serves 4 - 5 


  • 1 tablespoon of olive oil (plus more for the pasta)
  • 1 slice of thick cut bacon, chopped
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 small yellow onion, diced
  • 1 pound lean organic ground beef
  • 4 teaspoons minced garlic (4 cloves) 
  • 1 tablespoon dried oregano 
  • ¼ teaspoon crushed red pepper flakes 
  • 1¼ cups dry red wine, divided 
  • 1 (28-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste 
  • Kosher salt and freshly ground black pepper 
  • ¾ pound dried gluten-free spaghetti or other pasta
  • ¼ teaspoon ground nutmeg 
  • ¼ cup chopped fresh basil leaves, lightly packed 
  • ½ cup freshly grated Parmesan cheese, plus extra for serving 


Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped bacon and cook 5 - 7 minutes until the bacon is cooked and lightly browned.  Add the onions, carrots and celery.  Cook for another 5 - 10 minutes until the vegetables soften.  Add the ground beef and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.  Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.  Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.  Add the tomatoes, tomato paste, 1 teaspoon salt, and 1½ teaspoons pepper, stirring until combined.  Bring to a boil, lower the heat, and simmer for 10 minutes. 

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the gluten-free pasta, and cook according to the directions on the box. 

While the pasta cooks, finish the sauce.  Add the nutmeg, basil, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.