Gluten Free Spaghetti and Meatballs | My husband's favorite meal ever!

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed rice cakes

Ground oats provide a similar texture while being gluten-free.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Start by browning hot italian sausage in a pot, removing it from the casings if using links.

Drain the sausage and set aside.

Brown the ground beef in the same pot, draining the fat afterward.

Add a little olive oil to the pot and stir in chopped fresh garlic, avoiding browning it.

Immediately add tomato paste (two cans for a double batch) after the garlic.

Add a beef marrow bone or two for flavor, then add dried oregano, thyme, basil, salt, and pepper, along with a little sugar (optional).

Saute the mixture for a few minutes until the tomato paste caramelizes.

Deglaze the pan with a good glug of red wine (Cabernet Sauvignon), scraping up bits from the bottom.

Add the browned meat back into the pot, ensuring all fat is drained.

Add four cans of tomato sauce (for a double batch) and fill the empty cans with water to add to the sauce.

Stir the sauce and cover it slightly with a lid, bringing it to a boil before reducing to a simmer.

Let the sauce simmer for three to four hours, removing the marrow bone after it has released its flavor.

After the sauce has simmered, add the gluten-free meatballs (link to the meatball recipe provided in the video).

Cover the pot slightly and let the meatballs simmer in the sauce for another 30 minutes.

Serve the meatballs and sauce over store-bought gluten-free spaghetti (ronzoni's thin spaghetti).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens