Are you in a relationship with anyone that’s gluten-free? Do you want to impress a certain someone with a beautiful meal? Take a look at this spaghetti and meat sauce. If you’re trying to impress a person for Valentine’s Day…….
…….this is the dish to serve on a fancy plate.
Pasta is a favorite in our household. I prefer penne, the kids prefer spaghetti, and hubby prefers whatever’s hot and topped with meat. In Italy, ‘spaghetti and meatballs’ is a phrase never uttered. The dish was actually introduced in the United States, when southern-Italian immigrants came to New York. In fact, spaghetti is not served with red sauce and meat in Italy. Nor is it served with bread, or following a salad. So if you’re a tourist in Italy, refrain from ordering a salad, and spaghetti with meatballs at the local pub. You may be subject to a bar fight.
Using fresh tomatoes makes for an amazing spaghetti sauce, however, a good canned tomato is perfect too. Tomato season is short, and many companies sell delicious whole, peeled tomatoes in cans. If not fresh and in season, I use Muir Glen Organic tomatoes. They’re gluten-free and taste fantastic. Dump the whole can in the pot, and get your simmering on. Juice and seeds from tomatoes are important components to making a rich and flavorful sauce. Adding stems of fresh thyme, kosher salt and ground pepper will do the trick for an amazing tomato sauce. I include sautéed onions and garlic with ground beef to the pot. Combining fresh ingredients, and allowing for plenty of time, will make this spaghetti with meat sauce a favorite.
This dish is easy and tastes so incredibly appetizing. Leave your spaghetti long and beautiful, and serve with only a fork. Slice fresh layers of Parmigiano-Reggiano under and over the steaming sauce. You need a couple of hours to make this dish complete, but it’s so worth it…..I promise. A perfect meal for Valentine’s Day or a pasta night. And without a doubt…….
………it’s Feeding Gluten Free.
Feeding Gluten Free Spaghetti with Meat Sauce
A gluten-free spaghetti dish with homemade meat sauce.
- 16 ounces gluten-free spaghetti
- Olive oil
- Whole peeled tomatoes - Fresh or canned I use Muir Glen
- 2 tablespoons Fresh thyme Chopped
- 1 Small onion Diced
- 2 Garlic cloves Large, diced
- 1 pound Ground Beef
- Kosher Salt - to taste
- Ground Pepper - to taste
- FOR MEAT SAUCE:
- Pour tomatoes in large pot, over low heat.
- Add salt and pepper to taste, and cover.
- Simmer for 1 hour, stirring at times, and split chunks with wooden spoon.
- Stove top heat may vary, so keep an eye on sauce.
- After one hour, heat 1 tbsp. olive oil in cast iron skillet over medium heat.
- Add diced onions to skillet and sauté until softened, about five minutes.
- Then add garlic and sauté for another three minutes, stirring frequently.
- Add ground beef to skillet with garlic and onion.
- Split ground beef into small chunks, stir and cook until browned.
- Pour ground beef mixture into tomato mixture and stir.
- Add fresh thyme, salt and pepper to taste, stir and cover.
- Heat to medium low and let simmer for 20 minutes, stirring occasionally.
- (Cook pasta within this 20 minute time frame.)
- FOR PASTA:
- In large pot, bring water to a boil.
- Add a hefty pinch of salt and a splash of olive oil just before boiling.
- When water begins to boil, add gluten-free pasta.
- Boil for approximately 10 minutes, then drain pasta and plate.
- Top meat mixture to plated pastas.
- *If you prefer, add pasta to meat mixture, and stir. Serve when ready.