@cookingwithceliac: Bolognese 🍝 Ingredients: - 6 TBSP Butter (divided) - 1 1/2 Cups Yelllw Onion - 1 1/4 Cups Carrots - 1 Cup Celery - 1 1/2 TBSP Garlic (4 Cloves) - 2 IBS 85% Lean Ground Beef - Salt & Pepper - 2 28oz cans San Marzano Tomatoes (Cento) - 1 1/2 Cups Whole Milk - 1 Cup Dry White Wine or Red (Sauvignon Blanc) - 1 Parmesan with the rind - Shredded Parmesan to top Instructions: - Melt 1 1/2 Tbsp butter in a large pot over medium-high heat - Add onion, carrots, and celery sauté 4 mins Add Garlic and sauté 1 minute longer transfer to a bowl - Melt 1 1/2 butter in the now empty pot over medium-high heat. Dab beef dry with paper towels, then break beef into 4 large chunks into pot. - Season lightly salt with pepper. Let sear until browned on bottom, about 3 minutes, turn and sear until browned again on opposite side, about 3 minutes longer. Then break up beef and cook through a few minutes longer. - Return vegetables to pot with the beef. Pour in milk and stir. Bring to a simmer then reduce heat to medium-low and let simmer until majority of the milk has evaporated and just fat remains, about 10-20 minutes - Stir in tomatoes, wine, basil, and the whole Parmesan rind. Bring to a simmer - Reduce to low heat (a very low simmer). Let simmer for 4 hours, stir occasionally - Remove Basil and Parmesan rind - Add to your choice or noodles and enjoy FREEZER: 6 Months FRIDGE: 1-1 1/2 weeks #celiacdisease #glutenfree #italianfood #americanitalian #bolognese

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Friday 19 June 2026 20:12:00 GMT