Sweet Sausage Bolognese {Recipe: Gluten-Free, Dairy-Free}


Everyone needs a simple meat sauce recipe that they can throw together within a relatively short period of time. This one takes about an hour and a half to make and I've been able to accomplish this on a work at home day by getting it started in the afternoon once I finish work and then letting it do it's thing until dinner time. 

It's full of flavor and you'll want to pair it with your favorite gluten-free bread toasted with some non-dairy butter and garlic... you won't want to leave a speck of sauce on your plate! 

Always check the products you purchase for gluten or dairy, as appropriate for your needs. Even if you've bought it before, sometimes companies change where they get ingredients, etc. and suddenly you may need to find a new product. 

We use Premio sausage as they have no gluten or dairy in their sausage products and we like the flavor. I also favor using Wegman's brand culinary stock when I don't have homemade on hand. If you don't live near a Wegman's, I recommend double checking the brand's available to you. 

This sauce will freeze well, if you have leftovers. I served it with Trader Joe's gluten-free, fresh egg fettuccini, but any gluten-free pasta that you enjoy will go nicely with this sauce. 

Sweet Sausage Bolognese
Recipe by: PatsyK 

3 tablespoons avocado oil (you can use olive oil if you prefer)
4 links Premio sweet sausage, casings removed and crumbled
1 cup finely chopped onion
1/2 cup diced carrots
4 tablespoons diced celery 
4 cloves of garlic, sliced thin
1 teaspoon red pepper flakes 
1 cup dry white wine 
1 cup brown chicken stock, if you can find culinary stock or have homemade that will work perfectly
28 ounces crushed tomatoes 
2 sprigs fresh rosemary 
2 tablespoons minced parsley 

  1. In a large Dutch oven, add the oil and set heat to medium. Add the crumbled sausage to the hot pot and stir frequently, continuing to break up the sausage into smaller pieces. Once the sausage is browned, remove from the pot using a slotted spoon. Set aside. 
  2. Add the onions, carrots and celery to the pot and cook until softened, around 5 minutes. Add the garlic and red pepper flakes - cooking for about 1 minute. 
  3. Add the wine and raise the heat to high. Bring to a boil and allow to cook until reduced by half. 
  4. Add chicken stock, tomatoes and rosemary and heat through. 
  5. Add the sausage back to the pot and return to a boil. Once boiling, reduce heat to a simmer and cook, partially covered, for about 1 hour. 
  6. Taste for seasoning and adjust as needed. Discard the rosemary and stir in minced parsley. 


Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.


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