Classic Spaghetti Bolognese with Parmesan & Basil.

  • 1 medium
    carrot
  • 1 stick
    celery
  • 1 (14.5 oz) can
    diced tomatoes
  • ½ small pkg
    fresh basil
  • 2 cloves
    garlic
  • 5 oz
    gluten-free spaghetti pasta
  • ¾ lb
    lean ground beef
  • ½ oz
    Parmesan cheese
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    salt
  • 1
    Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    about 7 cups water
    1 tbsp salt
    5 oz (1 quarter coin = 2 oz) gluten-free spaghetti pasta
  • 2
    Wash and dry carrot, celery, and basil. Small dice carrot and celery. Pick basil leaves off the stems and thinly slice into ribbons. Transfer to a plate.
    1 carrot
    1 stick celery
    ½ small pkg fresh basil
  • 3
    Heat a sauté pan over medium heat.
  • 4
    Peel and mince onion and garlic.
    ½ medium yellow onion
    2 cloves garlic
  • 5
    Coat bottom of pan with oil. Add onion, garlic, carrot, celery, and crushed red pepper. Stirring frequently, cook until softened, 5-6 minutes.
    ½ tbsp extra virgin olive oil
    ⅛ tsp crushed red pepper
  • 6
    Increase heat to medium-high and add beef. Breaking apart with a spoon, cook until browned and crumbly, 3-4 minutes.
    ¾ lb lean ground beef
  • 7
    Add tomatoes, ½ of the basil (save the rest for garnishing), Italian seasoning, salt, and pepper. Stir and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 10 minutes.
    1 (14.5 oz) can diced tomatoes
    ½ tsp Italian seasoning
    ¼ tsp salt
    ⅛ tsp pepper
  • 8
    Grate or shave ⅛ cup of Parmesan.
    ½ oz Parmesan cheese
  • 9
    Drain pasta, return to saucepan, and drizzle with a little olive oil to prevent sticking.
  • 10
    To serve, place pasta in a shallow bowl or plate and top with bolognese sauce. Sprinkle with Parmesan and garnish with remaining basil. Enjoy!