Gluten-Free Pasta with Homemade Ragù Sauce
|Jarred sauce? Nah. Make your own ragù- it's easy.|
Homemade Pasta Sauce. Si.
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.
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
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.
Recipe Source: glutenfreegoddess.blogspot.com