My gluten free spaghetti sauce recipe is a bit of a modern version of the authentic Italian spaghetti sauce that my Sicilian grandmother used to make. I have included both the authentic ingredients as well as a few shortcuts I take. I sometimes use dried parsley, canned mushrooms, etc. You can use all fresh ingredients or opt to take the shortcuts, but they both taste wonderful.
Grandma used to use oxtails, but I use beef stew meat. You have the choice of using mild or hot Italian sausage or double up on the beef stew meat though the sausage provides a tremendous amount of flavor. I like to cook the sausages well prior to adding them to the sauce ingredients to reduce the fat content. Just browning them will raise the calorie and fat values, but again, will provide additional flavor.
You can also make Gluten Free Meatballs (minus the glaze), which is something my grandmother always made. Add them in the last hour of cooking so that they don’t break apart.
Everyone who has tasted this spaghetti sauce enjoys it. All of the extra meat really amps up lasagna and baked ziti, which everyone finds to be delightful. I hope you enjoy this recipe as much as my family has for generations.
This recipe is from my upcoming cookbook, Carla’s 125 Gluten-Free Recipes.
Ingredients:
Instructions:
Tips
Warning: If you are hyper-sensitive to trace amounts of gluten, do not consume mushrooms. They are often grown on wheat though they usually test well below 20 parts per million.
**You can substitute a mixture of oregano, marjoram, rosemary, savory, sage, thyme, and basil, or any combination thereof, for Italian seasoning.
***Full-bodied wines include Cabernet, Merlot, Syrah, Zinfandel, and Malbec.
Ideally, brown the ground beef and stew meat separately in a preheated, oiled skillet over medium-high heat. Doing so adds additional flavor. Then add it to the pot before adding the seasonings and wine.
You may substitute equal amounts of beef stew meat and/or ground beef for the sausage. Omitting sausage reduces the sodium level. Easy recipe for Baked Ziti: Unexpected guests will be thrilled when served this delicious baked ziti. In a large casserole dish, combine plenty of sauce with cooked gluten-free pasta. (Gluten-free pasta absorbs more sauce than traditional pasta.) Top with plenty of shredded Mozzarella cheese and bake in a preheated 350°F oven until thoroughly heated.
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What can I use instead of wine? I don't cook with wine. I tried it once and it came out awful so I am traumatized. LOL. Beef broth maybe? I don't even drink wine.
Wendy,
The wine is optional, but you don't really taste it here.
Carla