100 Best Gluten-Free Recipes by Carol Fenster

Author:Carol Fenster
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2012-08-07T16:00:00+00:00

Spaghetti with Marinara Sauce

Makes 12 servings

Make a big batch of the marinara sauce and freeze it in meal-size portions so all you have to do is boil the pasta and toss with the thawed marinara to have a quick meal for the family.

1 (24-ounce) can tomato juice

2 (6-ounce) cans tomato paste

1⁄4 cup coarsely chopped fresh basil or 2 tablespoons dried

2 tablespoons coarsely chopped fresh flat-leaf parsley or 1 tablespoon dried

2 teaspoons sugar

2 teaspoons coarsely chopped fresh oregano or 1 teaspoon dried

2 teaspoons finely snipped fresh rosemary or 1 teaspoon dried, crushed

1 teaspoon salt, or to taste

1⁄2 teaspoon crushed red pepper flakes

1⁄2 teaspoon freshly ground black pepper

1 garlic clove, minced

1 bay leaf

2 tablespoons grated Romano cheese or cheese alternative (optional)

11⁄2 pounds gluten-free spaghetti

1. In a Dutch oven or other deep, heavy pot with a tight-fitting lid, whisk together all the ingredients except the spaghetti. Bring to a boil over high heat, reduce the heat to low, and simmer, covered, 30 to 45 minutes. Stir frequently and add 1⁄4 cup water if the sauce appears too dry. Remove the bay leaf and discard.

2. Cook the spaghetti according to package directions (see How to Cook Pasta). Serve each portion topped with about 1⁄3 cup marinara sauce.

SPAGHETTI WITH MEATBALLS

Prepare Spaghetti with Marinara Sauce (above) and serve with this delicious Italian staple.

1 pound lean ground beef or 1⁄2 pound ground beef and 1⁄2 pound ground pork

1⁄4 cup finely chopped onion

1⁄2 cup Plain Bread Crumbs or gluten-free store-bought bread crumbs

1 large egg, beaten

4 tablespoons coarsely chopped fresh flat-leaf parsley or 2 tablespoons dried

1 tablespoon coarsely chopped fresh basil or 11⁄2 teaspoons dried

1 teaspoon coarsely chopped fresh oregano or 1⁄2 teaspoon dried

1⁄2 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

1⁄4 teaspoon crushed red pepper flakes (optional)

1⁄4 teaspoon garlic powder

2 tablespoons grated Romano cheese or cheese alternative (optional)

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Line a 13 × 9-inch baking sheet with aluminum foil. In a large bowl, combine the beef, onion, bread crumbs, egg, parsley, basil, oregano, salt, pepper, red pepper flakes, if using, garlic powder, and Romano, if using.

2. Mix the ingredients well with your hands and shape into 12 meatballs, each about 11⁄2 inches in diameter. Place them on the prepared baking sheet.

3. Bake until the meatballs are nicely browned and firm, about 20 minutes. Remove from the oven and cool 15 minutes on the sheet. Add them to the marinara sauce and serve.

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