1 Package of Beat the Wheat Gluten Free Penne Rigate
1lb (454g) lean ground beef
3 strips thick cut bacon or pancetta (optional)
1 large onion diced
1 large carrot diced
2 stalks of celery diced
2 cloves of Garlic minced
2 tbsp. olive oil
125ml dry red wine or beef stock
125ml beef stock
½ can or approx. 400ml of crushed Tomato
Basil (fresh if possible)
Thyme (fresh if possible)
Salt and pepper to taste
Dice onion, celery, carrot and bacon as small as you can.
Add onion, celery, carrot and bacon to a hot oil and cook until translucent and slightly golden.
Add minced garlic and ground beef. Cook the beef until fully cooked.
Deglaze the sauce pan by adding wine or beef stock to the pan with all the cooked ingredients and let it simmer until half of the wine is cooked off, now add the beef stock and cook it down by half.
Add the crushed tomatoes, herbs and bay leaf. Bring to a simmer; turn the heat down to low and let it simmer for 1 ½ hours. Make sure to occasionally check and stir.
When the sauce is done, season with salt and pepper to your desired taste.
Bring a pot of water to a boil and cook your package of Beat the Wheat Gluten Free Penne Rigate for 2 minutes until al dente. Strain, rinse and then add your sauce.
Top with either Parmesan or Romano cheese.
Eat and enjoy!