Homemade Pasta Recipe
Gluten-free pasta with homemade red sauce.
ByMeet KarinaHomemade Ragù Sauce Recipe- An Easy Red Pasta Sauce
This basic Italian sauce can be vegan or hearty enough for an omnivore. You choose. If you're doing the whole vegetarian thing, use meaty Portobello mushrooms. Omnivore? Use organic, lean, grass fed or free-range for the healthiest non-inflammatory meat.
Ingredients:
1 tablespoon extra virgin olive oil
1 pound protein (ground meat, or crumbled sausage) or Portobellos
1 good sized onion, diced
4 cloves garlic, chopped
1/4 cup organic tomato paste
1 cup organic gluten-free broth
1 28-oz can Muir Glen organic whole tomatoes, with juice
1 cup red wine (may omit, but I'd up the balsamic vinegar)
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Sea salt and pepper, to taste
A splash of balsamic vinegar
Near the end of cooking:
A dab of honey or organic raw agave, if needed, to balance acidity
Instructions:
Heat the olive oil in a large heavy bottom pot or dutch oven and add your protein of choice (or chopped Portobellos); stir until lightly browned. Add the onion and garlic and stir; cook until the onion is soft.
Using a wooden spoon, stir in the tomato paste and cook it a minute or two.
Add in the broth, tomatoes and red wine. Break apart the tomatoes with a wooden spoon. Add in the herbs, sea salt and pepper. Bring to a simmer. Add a splash of balsamic vinegar. Stir. Cover and lower the heat, keeping the sauce on low simmer for an hour.
Check the thickness of the sauce and cook it longer to reduce it, if you like. If the sauce is too thick, add more broth.
Taste test- if the sauce is acidic, add a dab of honey or agave until the flavors balance.
Serve over hot cooked gluten-free pasta, a bed of steamed brown rice, or a bowl of fluffy quinoa.
Serves four.
Mangia!