If you’re a gluten-free Italian food lover – or cooking for someone who has a gluten sensitivity – this might become your new favorite weeknight meal. Get all the rich, slow-simmered flavor of traditional Bolognese sauce in a fraction of the time. Who says comfort food can’t be gluten-free?
Tasty Tip:
Avoid gluten-free monotony. DeBoles makes a wide range of gluten-free pastas, including Jerusalem artichoke, quinoa, rice, corn, and multigrain. Try them all and find your favorite.
Ingredients
2 Tbsp Spectrum Naturals® Organic Extra Virgin Olive Oil
1 1/2 tsp Hain Pure Foods® Sea Salt
1 medium onion, finely chopped
2 medium carrots, peeled and finely chopped
1 medium rib celery, finely chopped
2 bay leaves
1 tsp fresh oregano leaves
3 cloves garlic, minced
1 lb Plainville Farms® Antibiotic-Free Ground Turkey
1 jar Walnut Acres® Organic Tomato Basil pasta sauce
1 lb Deboles® Gluten-Free Jerusalem Artichoke Spaghetti
2 Tbsp fresh basil, chopped
Instructions
In a large pot warm 2 tablespoons oil over medium-high heat. Add onion, carrot, celery, 1/2 teaspoon salt, pepper and bay leaves. Sauté until vegetables are softened and fragrant, about 8 minutes.
Add garlic and oregano, cook for another 2 minutes.
Add turkey and cook, stirring occasionally, until cooked through and starting to brown, about 10 minutes, season with salt and a bit of pepper.
Add marinara to pan and stir to combine. Simmer over low heat for 30 minutes.
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions – stop cooking when it is al dente and drain.
Remove bay leaves from the sauce and discard. Toss cooked noodles in warm sauce. Garnish with basil and serve.