Measurements

• 2 Bay Leaves
• 1 cup Beef Broth
• 2 Carrots
• 2 Celery stalks
• 28 oz Crushed Tomatoes
• 4 cloves Garlic
• 12 oz Gluten
• 1 lb Ground Beef
• 1 tbsp Italian Seasoning
• 2 tbsp Olive Oil
• 1/2 tsp Pepper
• 1/2 cup Red Wine
• 1 tsp Salt
• 2 tbsp Tomato Paste
• 1 Yellow Onion

Preparation Method

• Heat olive oil in a large skillet over medium heat.
• Add diced onions, carrots, and celery.
• Sauté until vegetables are tender, about 5-7 minutes.
• Add minced garlic and cook for another 1-2 minutes until fragrant.
• Add ground beef to the skillet and cook until browned, breaking it apart with a spoon.
• Stir in tomato paste, crushed tomatoes, beef broth, red wine, bay leaves, Italian seasoning, salt, and pepper.
• Bring the mixture to a boil, then reduce heat and let it simmer for 30-40 minutes, stirring occasionally.
• While the sauce is simmering, cook the gluten-free spaghetti according to package instructions.
• Remove bay leaves from the sauce and adjust seasoning if necessary.
• Serve the Bolognese sauce over the cooked gluten-free spaghetti.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.