Penne Bolognese


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NoCrumbsLeft created this gluten-free bolognese that will not dissapoint! The chuck is slow cooked in a rich Tuttorosso Tomato sauce that infuses it with tons of fresh, vinte-ripened tomato flavor. When its all done, the chuck is so tender, it will just melt in your mouth!

For more recipes using Tuttorosso Tomatoes, click here!

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  • Recipe Card
Prep time 20mins
Cook time 3hrs 30mins
Serves or Makes: 4-6

Recipe Card


  • 1 tablespoon and 1 teaspoon of Extra Virgin Olive Oil
  • 2 slices of smoked bacon
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 3/4 cup chopped carrots
  • 2 garlic cloves, chopped
  • 1/2 pound spicy Italian pork sausage, uncooked
  • 1/2 pound 85/15 ground beef, uncooked
  • 1 1/4 pound of chuck, cut into 3 pieces
  • 1/2 cup of dry red wine
  • 2 cups of chicken stock, warmed
  • 1 bay leaf
  • 3 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 3 tablespoons Tuttorosso Tomato Paste
  • 1 1/2 28-ounce cans Tuttorosso Whole Peeled Plum Tomatoes
  • 2 tablespoons balsamic vinegar


  • Step 1

    Cut the chuck into 3 pieces. Season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 Tbsp of olive oil in a Dutch oven. Sear the beef on both sides, until brown, about 9 minutes total. Remove and set aside.

  • Step 2

    In the same Dutch oven, heat 1 tsp of olive oil. Add the bacon, onion, carrots and celery, cook for 5 minutes, stirring occasionally so it doesn’t burn. After 5 minutes, add the garlic and cook for another 2-3 minutes, stirring so it doesn’t burn.

  • Step 3

    Add the sausage and ground beef and saute for about 5 minutes, until meat is brown. Remove the bacon and keep to use for something else.

  • Step 4

    Add the wine and cook for 1 minute, stirring often to deglaze the pan, scraping up all the brown bits.

  • Step 5

    In the bowl or pan that you are keeping the chicken stock warm, dissolve the tomato paste, stirring until blended together well. Then pour this mixture into the Dutch oven.

  • Step 6

    Next, add the blended tomatoes, 2 tsp salt, balsamic vinegar, bay leaf and the chuck. Bring to a boil. Once boiling, reduce heat to low, cover and simmer for 3 hours.

  • Step 7

    When the chuck is soft, remove and shred with two forks, removing any fatty pieces. Place back into the sauce. Remove bay leaf. Add additional salt and pepper to taste.