I was recently reading Stanley Tucci’s book, Taste, which includes a number of treasured recipes he’s collected over the years from family, friends and various famous chefs, and although there are a number of recipes I’d like to attempt to make top 8 allergen-free, there was one in particular that I wanted to try right away: Pino Posteraro’s Fettuccini with Ragout alla Bolognese.
I had to take a number of liberties with this recipe to make it gluten and dairy-free, but the result looked and tasted very authentic and undeniably delizioso (check out my Instagram for a reel I made documenting the first time I made it). The sauce, which starts out with browned pancetta and ground beef, onion, carrots, celery and herbs, soaks up white wine and 4 cups of beef stock as it simmers for 1.5 hours, imparting a savory and very classic Italian flavor. A little pasta cooking water allows the sauce to beautifully coat the gluten-free tagliatelle (a traditional choice for bolognese, although any gluten-free pasta will do).
It’s the perfect thing to make on a lazy Sunday, although I made this on a weeknight, served my son chicken fingers, got him to bed while the sauce cooked, and enjoyed this and a glass of wine with my husband. It was heavenly.
Enjoy!
Equipment
- Large stockpot
- Large, shallow pasta bowl
Ingredients
- 2 tbsp olive oil
- 1 small chopped yellow onion
- 2 small carrots, diced
- 2 celery stalks, diced
- 1 tbsp basil, julienned
- salt and pepper, to taste
- ¼ cup soy-free pancetta, chopped
- 1 tbsp tomato paste
- ⅛ cup dry white wine
- 1 pound ground beef
- 2 bay leaves
- 4 cups beef stock (make sure it is soy-free)
- 1 pound gluten-free tagliatelle
- 2 tbsp soy-free Earth Balance
- ¼ cup oat milk
Instructions
- Heat the oil over medium in a large stockpot, then add onion, carrots, celery and basil.
- Season with salt and pepper and cook, stirring frequently, until onions are transparent and fragrant, about three minutes.
- Add pancetta and stir, cooking for about another three minutes.
- Add tomato paste and white wine and stir to combine, then allow to cook until wine is evaporated.
- Add beef and cook, stirring frequently, until slightly brown, about eight minutes.
- Add bay leaves and beef stock and bring to a boil.
- Reduce so liquid is simmering and set timer for 1.5 hours, stirring every once in a while, until liquid is completely absorbed.
- Add Earth Balance and oat milk and stir until Earth Balance is melted.
- Allow to simmer until oat milk is absorbed.
- Remove bay leaves and lower temperature to low until pasta is done cooking.
- When there are about 30 minutes left on the timer, cook the gluten-free tagliatelle per the package instructions, reserving ½ cup pasta cooking water.
- Scoop beef mixture into a food-safe, large, shallow pasta bowl, then add the pasta cooking water.
- Drain pasta and add directly to the bowl, then toss to combine.
