Libyan Pasta in Meat Sauce with homemade tomato paste – Gluten-free version

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

For the Meat sauce

1. 8
   Heat the olive oil in a large pot over medium heat.

   StoveLarge pot
2. 9
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 10
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 11
   Raise the heat to medium-high and add the meat. Press it flat over the bottom and leave it for 2–3 minutes without stirring, until a brown crust forms.

   Stove

   💡Brown ground beef in the pot without pressing it: leave it as one 'cake' for a few minutes until a brown crust forms, then break it into chunks. Deep browning = deep flavor.
5. 12
   Break it up with a wooden spoon and fry for 5–7 more minutes, stirring, until no pink is left and the meat browns.

   StoveWooden spoon
6. 13
   Add the tomato paste to the meat and stir 1 minute, until it darkens a little.

   💡Fry the tomato paste with the meat for a minute before the liquids: it caramelizes lightly, loses its sourness and deepens the sauce.
7. 14
   Add the water, cumin, turmeric, cinnamon and paprika, season with salt and black pepper and bring to a boil.

   Stove

   💡Dry spices like cumin and paprika taste deeper when stirred with the meat and the oil for half a minute, before the liquids.
8. 15
   Serve hot 0.

   StoveLid

   💡The slower the sauce cooks, the thicker it gets and the better the flavors blend. 20–30 minutes make a quick meat sauce; an hour and a half to two hours over low heat make a rich Bolognese.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

For the Cooked pasta

1. 16
   Cook the gluten-free pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of gluten-free pasta), following the package directions (taste about 2 minutes early), until al dente.

   StovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 17
   Reserve cup of the cooking water before draining.

   LadleorMeasuring cup

   💡The cooking water is starchy: a spoonful or two binds the sauce to the gluten-free pasta or the gnocchi and makes it glossy.
3. 18
   Drain.

   Colander
4. 19
   Add the drained gluten-free pasta to the sauce, with a little of the cooking water if it is thick, and toss well.

   💡Toss the gluten-free pasta in the sauce over the heat for one minute: it soaks up the sauce instead of just being coated in it.