Illustrative serving image. Cheese and herbs are optional; this is not a documented photograph of a kitchen-tested batch.
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Gluten-free spaghetti with a ground-beef and tomato sauce, onion, garlic and dried herbs.
Kitchen-testing note: A documented cooking test is pending. Recipe timings and yields have not yet been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Choose packaged spaghetti labeled gluten-free and follow its own cooking directions. No flour is needed for this sauce. Cheese and fresh herbs are optional; a salad or gluten-free bread would be separate additions to the meal.
Choosing gluten-free ingredients
Check the exact products you use, including sauces, broth, flour and pasta. Gluten-free labeling and third-party certification are different. A recipe or scanner result cannot guarantee how a dish is prepared in your kitchen. Use clean equipment and protect food from contact with gluten-containing ingredients. See the FDA explanation of gluten-free labels.
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1Prepare Chop the onion and mince the garlic. Have the tomatoes, seasonings and pasta ready.
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2Cook the aromatics Heat the olive oil in a large skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic and stir for about 1 minute.
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3Cook the beef Add the ground beef and break it into small pieces. Cook until it reaches 160°F, checking with a food thermometer. Do not rely on brown color alone. Drain excess fat if needed.
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4Simmer the sauce Add crushed tomatoes, oregano, basil, optional red pepper flakes, salt and pepper. Simmer uncovered for about 15–20 minutes, stirring, until the sauce has thickened to your preference.
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5Cook the pasta near serving time While the sauce simmers, bring water to a boil and cook the gluten-free spaghetti according to its package. Time it to finish near the sauce. Drain promptly; follow that product’s directions about rinsing rather than applying one rule to every gluten-free pasta.
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6Serve Combine pasta and sauce or spoon sauce over each portion. Add optional cheese and herbs as desired. Those garnishes are separate choices.
Food handling and leftovers
Use a food thermometer rather than color alone. See the safe cooking temperature chart. Refrigerate perishable leftovers promptly in shallow containers, within two hours, or one hour above 90°F. Keep the refrigerator at 40°F or below; use refrigerated cooked leftovers within 3–4 days and reheat to 165°F. These are general handling guidelines, not a claim that we have tested this recipe’s leftover texture. See USDA leftover guidance.
Browse more gluten-free recipes, or use the label scanner as a reading aid alongside the current package and manufacturer information.
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