I have been on an Italian food mission with this cold and rainy boat summer we’ve been experiencing in Berlin. It just seems to warm the soul. We happened to have dinner in an Italian restaurant with Dagmar and Peter, our boat friends, and of course, I had my gluten-free pizza crust with me, which the cook gladly made my simple pizza. Dagmar indicated the lasagna was delicious and made like real Italian sauce. She shared how to make it so creamy and light red, not the dark red served in other Italian places I’ve been.
I had to figure this out, and I set to work with her suggestions. This is so delicious, and it will be my go-to for a quick sauce that tastes like an Italian Mama taught me! Thank you, Dagmar.
It’s all about the sauce! This also makes the best Lasagna sauce, so keep this one on your radar.
Suggestions for your diet:
For oat milk, almond milk, cream, coconut cream, or regular milk
For pasta, you can always use gluten-free noodles or zucchini noodles. Regular noodles are super as well.
Meat, go meatless, use plant-based products or fresh veggies
Creamy Italian Lasagna or Spicy Fusilli Sauce
Ingredients
- sauce:
- 2 Tbsp Olive Oil1/2 white onion diced
- 4 cloves of garlic
- 1/2 tsp red pepper flakes
- 1 lb ground beef, pork, or a combo
- 1/2 cup real butter
- 2 Tbsp gluten-free flour
- 2/3 cup milk of choice
- Himalayan salt and Pepper to taste
- 1 cup of tomato sauce
- 1 Tbps Italian seasoning
- 1 Tbsp fresh diced basil
- 1/4 cup of grated pecorino cheese (optional)
- 3 Tbsp of Vodka (optional)
Directions
- Step 1 In a medium saucepan on medium, saute the onions in olive oil until golden brown.
- Step 2 Add the diced garlic and cook for three to four minutes longer.
- Step 3 Add the ground beef and cook until done, breaking it into small pieces.
- Step 4 Place the seasoned ground beef in a side bowl and, using the same saucepan, melt the butter on low.
- Step 5 Add the gluten-free flour and stir until you have a paste. This is called a roux.
- Step 6 Slowly pour in the milk of choice and stir continuously to combine the roux with the milk.
- Step 7 Add Salt, Pepper to taste.
- Step 8 Slowly pour in the tomato sauce, making sure you dissolve all the lumps.
- Step 9 Add the Italian seasoning and diced basil.
- Step 10 Cook on low heat, stirring often for 20 minutes. This sauce should thicken up as it simmers. If the sauce becomes too thick, add a bit more oat milk. If it is too thin, add a sprinkle of gluten flour to a tablespoon of water to make a paste in a small dish and slowly add to the sauce.
- Step 11 Add the fourth cup of grated pecorino cheese, if using, and stir well until melted.
- Step 12 Add the bowl of seasoned ground beef and stir to combine.
- Step 13 Simmer for 10 minutes so flavors combine. Taste and adjust salt and Pepper.
- Step 14 If you want to spice this up, add the vodka for a creamy vodka sauce!
- Step 15 Pour the sauce over your favorite pasta or zucchini noodles and top with fresh basil and grated pecorino cheese!
- Step 16 This also makes a great Lasagna sauce!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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