Pâtes à la Bolo

Pâtes à la Bolo is a gluten-free French pasta dish that features a rich and savory meat sauce made with ground beef and fresh herbs. Perfectly paired with gluten-free pasta, this dish is both satisfying and comforting.

Ingredients

• Gluten-free pasta - 200 grams
• Ground beef - 150 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Canned tomatoes - 400 grams, crushed
• Tomato paste - 1 tablespoon
• Dried oregano - 1 teaspoon
• Fresh basil - 5 leaves, chopped
• Salt - to taste
• Black pepper - to taste
• Grated Parmesan cheese - for serving (optional)

Steps

1. In a large pot, bring salted water to a boil and cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until the vegetables are softened.
3. Add the minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it apart with a spatula, about 5-7 minutes.
4. Stir in the crushed tomatoes, tomato paste, dried oregano, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally.
5. Once the sauce has thickened, add the chopped fresh basil and mix well.
6. Combine the cooked gluten-free pasta with the sauce, tossing to coat evenly.
7. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle repair and growth.
• Rich in vitamins and minerals from vegetables like carrots and celery.

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