Bolognese Pasta

Begin by searing off and cooking your ground meat with a bit of butter in the pan.  I prefer using ground turkey or ground chicken as it's leaner than beef, but traditionally a bolognese pasta is ground beef.  Whatever you choose, select a lean ground meat.  Stir the meat on medium-high heat and break up the pieces until cooked.

Next add your tomato sauce.  Here's my recipe for a basic tomato sauce: https://glutenfreeguy.ca/recipes/recipe/106-tomato-sauce

Then turn the heat down to medium low and let the sauce reduce and get richer and richer.  While this is reducing let's make the pasta noodles.

Get a large pot of water boiling.  Leave it covered so it will come to a boil sooner.

Here's my recipe for a basic pasta noodle: https://glutenfreeguy.ca/recipes/recipe/92-pasta

When you've rolled it out, fold it onto itself like a fan stopping at the half way point and then continue with the other side.  Then take your knife and cut thin strips of noodle.  When you've completely cut all of the noodles drop them into the pasta water. 

Because the noodles are freshly made they don't take long at all to cook.  Typically you'll see the pasta come back up to a boil and you'll give them a stir and then they're done.

Drain the noodles or scoop the noodles into the pasta sauce.  It's ok if a bit of the pasta water gets into the sauce, the starch in the water will thicken the sauce.

Give everything a stir/toss and serve with freshly grated parmigiano reggiano and some spring onions/chives.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.

** Please note that the noodles will grow in size, so whatever size thickness you have rolled/cut it will grow.