Allergy-friendly Ragu (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
A thick, delicious sauce brimming with flavor. Full of spices, garlic and Italian sausage this hearty sauce is perfect to drench over gluten-free pasta for a top-8-free dinner. This Allergy-friendly Ragu is free of: gluten, dairy, egg, soy, peanut & tree nuts. (Vegetarian option too!)
  • 1 Tablespoon extra virgin olive oil
  • 1 pound Italian Sausage (or omit if doing vegetarian)*
  • 1 large red onion, diced finely
  • 4 large cloves garlic, chopped
  • 6 oz can of tomato paste
  • 1 cup gluten-free broth (vegetable broth if doing vegetarian)
  • 1 28-oz can crushed tomatoes
  • 1 package of mushrooms, sliced
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Sea salt and pepper, to taste
  • 1 Tablespoon balsamic vinegar
  • If needed, at the end of cooking if it's too acidic, a splash of honey or agave
  • Fresh parsley or basil for garnish
  1. Heat olive oil in a large pan over medium heat. Add your diced red onion and soften. Next, add your Italian sausage and garlic and brown.
  2. Simply stir in the rest of the ingredients and allow it to start simmering.
  3. Turn the heat down to low, so that it's just barely simmering, and allow it to do so for one hour uncovered.
  4. At the end of cooking, adjust any seasonings. If it's too acidic (I find it isn't if you allow it to simmer the full hour) you can add a splash of honey or agave. If it's thickened too much, you can thin it out with some more broth.
  5. Serve over your favorite gluten-free pasta. Garnish with fresh basil or parsley if desired.
If you are making this vegetarian and want to omit the Italian Sausage, you may find you'll want to bump up the spices a bit, to make up for the extra spices found in Italian Sausage. Flavor to taste.
Recipe by Allergy Awesomeness at