Grain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (2024)

Posted April 17, 2013 by Hayley

A few weeks back we saw an amazing looking post by our good friend Russ, author of The Domestic Man for Grain-Free Ravioli. When we saw his beautiful photo (all of his photos are beautiful if you haven’t seen his work) for the ravioli we thought how in the world did he accomplish this? The ravioli looked absolutely perfect. Then we saw the secret ingredient, Cappello’s Gluten and Grain Free Pasta. Russ had purchased lasagna sheets from this online company that uses almond flour to create their gluten free goods. We were intrigued…

Now, a little disclaimer to this ingredient is that it is NOT Paleo in our mind. It is a grain free alternative to pasta, but just like our desserts, it is NOT Paleo. Just a healthier option than the classic gluten-laden pasta. Also the pasta is pretty pricey (as it should be!) so even if you wanted to eat it every night, you probably wont just because of the price. Another reason that this specific food is great for that rare occasion that you just want something that really resembles real pasta. If you get fat from eating too much of this almond flour pasta then you can bet your butt that your bank account will be empty. Chunky and broke does not sound like fun.

Our first idea when we ordered the Cappello’s was to play an “evil” trick on Bill’s family, specifically his parents and maybe his sister. We laughed to each other at the thought of Bill’s mom’s mouth hitting the floor and her gasping at the idea of us actually making real pasta! I can hear it now…”What? Billy! Pasta???!!” Bill and I often think we are really hilarious, usually when others don’t. I guess it’s good that we at least both agree that we are funny. Also, we are both horrible liars, so that trick wouldn’t have lasted long, and Bill actually ended up telling his parents about the idea of tricking them before we could even do it…whoops!

Now for the bolognese…this is the real star of the show, and can be made and enjoyed without the Cappello’s noodles. You can enjoy this recipe with summer squash noodles, spaghetti squash, kelp noodles, or even just on it’s own! It definitely was fun eating this meal with noodles that looked and tasted like the real deal, but it’s absolutely not necessary! For this recipe I also hid half a pound of pastured chicken livers in the sauce and nobody even knew. Hooray for hiding sort-of-funky-tasting super foods in a yummy meal! Mmmm liver (not really)…

This meal was a lot of fun to eat. I doubt we will be making it again any time soon, but on the rare occasion that we decide to eat Cappello’s pasta we will enjoy it (which is what indulging is all about, right?)

Bolognese Sauce

  • Reviews
  • Print Recipe
  • Grain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (2)Add to myKitchen

Serves: 8

Serves: 8

Ingredients

  • 2 pieces 2 pieces 2 pieces Bacon, two strips, chopped
  • 1 cup 1 cup 1 cup Onion, finely dicedGrain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (5)
  • 1 cup 1 cup 1 cup Celery, finely diced
  • 1 cup 1 cup 1 cup Carrots, finely dicedGrain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (6)
  • 4 oz 4 oz 4 oz Chicken Livers, ground or minced
  • 1 1/2 lb 1 1/2 lb 1 1/2 lb Ground BeefGrain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (7)
  • 1 cup 1 cup 1 cup Red wine, Cabernet SauvignonGrain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (8)
  • 6 oz 6 oz 6 oz Tomato PasteGrain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (9)
  • 29 oz 29 oz 29 oz Diced Tomatoes, two cansGrain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (10)
  • 2 tsp 2 tsp 2 tsp Salt
  • 2 tsp 2 tsp 2 tsp Black PepperGrain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (12)
  • 1 Tbsp 1 Tbsp 1 Tbsp Basil, fresh, chopped
  • 1 Tbsp 1 Tbsp 1 Tbsp Oregano, fresh, chopped
  • 4 oz 4 oz 4 oz Heavy Whipping Cream, Organic, Use coconut milk for dairy free alternative

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

  1. Heat a large stock pot over medium heat, and add the chopped bacon to the pot.
  2. Saute the bacon until the fat renders and the bacon starts to brown.
  3. Add the diced onion, and continue to saute for 1 minute.
  4. Add the celery and onion, and continue to saute until the onion is translucent.
  5. Add the minced livers to the pot, followed by the ground beef and saute until brown.
  6. Pour the red wine over the meat and veggie mixture, and stir to combine.
  7. Add the tomato paste, and diced tomatoes, and continue to stir until all ingredients are combined.
  8. Season with salt, pepper, fresh basil, and fresh oregano, and then add the heavy cream to the pot.
  9. Bring sauce to boil for 5 minutes. Reduce heat to low, cover and simmer for 1-2 hours.
  10. Serve with Cappello's grain free pasta or squash noodles.

« Previous post

Next post »

Grain Free Pasta Bolognese | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes (2024)

FAQs

How do you deepen the flavor of bolognese? ›

The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.

How does Gordon Ramsay make the best spaghetti bolognese? ›

Recipe For Gordon Ramsay's Spaghetti Bolognese
  1. Meat. • 1/2 lb Ground beef.
  2. Produce. • 1 Carrot. • 2 cloves Garlic. • 1 Onion. ...
  3. Canned Goods. • 2 tbsp Tomato puree.
  4. Baking & Spices. • 1 tsp Black pepper. • 1 tsp Salt.
  5. Oils & Vinegars. • 2 tbsp Oil.
  6. Dairy. • 1/2 cup Whole milk.
  7. Beer, Wine & Liquor. • 2 tbsp Red wine.

Is bolognese better with pasta or spaghetti? ›

In Italy, at least, the Bolognese version of Ragù is made with tomatoes and served over tagliatelle, tortellini, or gnocchi – unless you're eating in a restaurant that is tourist-friendly. These thicker types of pasta are much better equipped to handle the chunky sauce.

What can I add to bolognese to get more flavor? ›

Possible Bolognese Recipe Variations:
  1. Add more herbs: Some fresh basil, sage or oregano would also be absolutely delicious simmered in this sauce or sprinkled on top.
  2. Make it spicy: Feel free to also add in more crushed red pepper flakes if you would like the sauce to have more of a kick.
Jan 18, 2021

Why put milk in spaghetti bolognese? ›

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

Should you put sugar in spaghetti bolognese? ›

Why should you add sugar to your spaghetti sauce? If the tomatoes are too acidic or you add wine to the sauce, and you don't plan on cooking it for hours like an authentic Sunday Sauce, then a teaspoon of sugar can help reduce the acidity.

Should you put butter in bolognese? ›

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well. Add ground beef, a large pinch of salt and a few grindings of pepper.

Does bolognese taste better if you cook it longer? ›

Like most recipes the longer you leave it to slowly cook the better the flavour will be but this can also be knocked up with in an hour.

How to add umami to bolognese? ›

Sundried tomatoes are another great source of umami for a bolognese sauce. The concentrated tang of sundried tomatoes will add an especially complex taste that's both sweet and smoky, and that flavor will tie the overall taste of your bolognese together.

References

Top Articles
Latest Posts
Article information

Author: Aron Pacocha

Last Updated:

Views: 6106

Rating: 4.8 / 5 (48 voted)

Reviews: 95% of readers found this page helpful

Author information

Name: Aron Pacocha

Birthday: 1999-08-12

Address: 3808 Moen Corner, Gorczanyport, FL 67364-2074

Phone: +393457723392

Job: Retail Consultant

Hobby: Jewelry making, Cooking, Gaming, Reading, Juggling, Cabaret, Origami

Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.