2 boxes gluten free pasta shells (or penne, spirals, elbow pasta, I use Andean Dream quinoa pasta)
1½ tablespoons kosher salt
Preparation
For the barbecue sauce:
Heat oil in a medium saucepan set over medium heat. Add diced onions, stir occasionally and cook for 2-3 minutes until softened. Then add garlic and brown sugar, cook another minute. Add all the remaining ingredients. Bring to a rolling boil for 3-5 minutes, then lower to a simmer, uncovered, for 25 minutes. Carefully puree using a hand-held immersion blender or transfer into a blender to make smooth. It should be thick, yet pourable, like barbecue sauce. Set aside 2 cups for the bolognese. Store remaining sauce in a sealed jar. When it has cooled to warm, store in the refrigerator. Will remain fresh for 2 weeks.
Note: If coconut amino is hard to find locally, try online on Amazon. The barbecue sauce is still tasty without it, but the coconut amino adds a smoky, salty flavor similar to Worcestershire sauce that rounds it out to a more authentic-tasting barbecue sauce.
For the pasta:
Set a large pot with water on high heat for the pasta. When it reaches a rolling boil, add kosher salt and pasta shells. Cook for 5-8 minutes, or until al dente (firm to the tooth). Drain and set aside.