This gluten free spaghetti bolognese is the ultimate comfort dish. It's packed with flavor and brings the comfort of traditional bolognese but with succulent ground bison and gluten free spaghetti.
Jump to:
Every time I make this gluten free bolognese, I'm reminded why it's one of my favorite comfort dinners. It has that slow cooked richness you expect from a classic bolognese, but with tender ground bison in a cozy tomato sauce and paired with gluten free pasta. We eat bison all the time in our house because it cooks easily in recipes like my Bison Shepherd's Pie and Southwestern Bison Chili, and it adds such a wholesome depth of flavor too. Whether you're making this for a laid back weeknight or a simple date night at home, this recipe always feels special.
Why This Recipe Is Unique
This spaghetti bolognese brings a fun twist to the classic dish by using rich, tender ground bison instead of traditional beef. Bison adds a deeper, slightly sweeter flavor that makes the sauce taste like it simmered all afternoon, even on a busy night. The slow-cooked veggies, splash of red wine, and fresh basil give it that restaurant-style richness while still feeling totally doable at home. And since it's paired with gluten free spaghetti, it's a comforting bowl of pasta that's cozy, wholesome, and completely approachable for any night of the week.
Ingredients
Can I use a different protein instead of bison?
Yes! Ground beef, turkey, chicken, or even lamb all work beautifully. Bison has a rich, lean flavor that shines in this sauce, but any ground meat will blend in wonderfully with the tomatoes and aromatics.
What gluten free pasta works best for spaghetti bolognese?
A brown rice-based spaghetti holds up best and gives you that classic twirl able texture. Jovial is my personal favorite, but any gluten free pasta will work.
Substitutions
Bison- You can also use ground beef, ground sausage, ground lamb, ground turkey, or ground chicken in this recipe.
Spaghetti- My favorite gluten free spaghetti to use is Jovial's brown rice spaghetti, but you can use whatever gluten free brand is your favorite.
Red wine- A dry red wine is best, like a Cabernet. You can omit this if you'd like.
Crushed Tomatoes- You can use canned diced or stewed tomatoes.
Basil- You can use parsley or a combination of both basil and parsley.
Parmesan rind- This is optional.
Step by step
- Add avocado oil or olive oil to a large pot and heat to medium heat. Dice your celery, onion, and carrot, add them to the pot, and cook till tender, about 5 minutes.
- Add in the minced garlic and cook for 1-2 minutes.
- Add the ground bison to the pot and cook until browned, about 8 minutes.
- Once the bison is cooked, add in the red wine and let that cook for 5 minutes.
- Pour in the crushed tomatoes, add in the salt and pepper, and stir to combine.
- Add in the chopped basil and parmesan rind (if using), stir, turn the heat to low, and cover the pot. Let the sauce cook on low for an hour.
- When the sauce is almost done, cook your pasta according to the package instructions.
- Serve with freshly grated Parmesan.
Tips
- If your sauce feels a little thick, splash in a bit of broth or water. If it's too thin, uncover the pot for 10 to 15 minutes to reduce.
- A parmesan rind adds lovely depth. If you're dairy free, feel free to skip it.
- Always salt your pasta water. It helps gluten free noodles taste so much better.
Storing and reheating
Storing: You can store your leftovers in the refrigerator for up to 5 days. For the best texture, keep the pasta and sauce separate.
Reheating: Reheat the sauce on the stove or in the microwave until warm, then toss it with fresh or reheated noodles. The flavors get even better the next day.
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Gluten Free Spaghetti Bolognese with Bison
EQUIPMENT NEEDED
- Large pot
Ingredients
- 1 pound ground bison
- 28 oz crushed tomatoes
- 8 oz gluten free spaghetti
- 3 cloves garlic
- 1 celery stalk diced
- 1 carrot diced
- ยฝ onion diced
- ยฝ cup dry red wine
- ยผ cup chopped basil
- 2 teaspoon pepper
- 1 teaspoon salt
- parmesan rind *optional
Instructions
- Add avocado oil or olive oil to a large pot and heat to medium heat. Dice your celery, onion, and carrot, add them to the pot, and cook till tender, about 5 minutes.
- Add in the minced garlic and cook for 1-2 minutes.
- Add the ground bison to the pot and cook until browned about 8 minutes.
- Once the bison is cooked, add in the red wine and let that cook for 5 minutes.
- Pour in the crushed tomatoes, add in the salt and pepper, and stir to combine.
- Add in the chopped basil and parmesan rind (if using), stir, turn the heat to low, and cover the pot. Let the sauce cook on low for an hour.
- When the sauce is almost done, cook your pasta according to the package instructions. Serve with freshly grated parmesan.
Notes
Nutrition
*nutrition information is an approximate
Share this recipe on Facebook
Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
Leave a Comment