Gluten-free spaghetti Bolognese recipe

2073 ratings Rate
  • Serves 4
  • 25mins preparation time, 1hr 10mins to cook
  • 824 calories / serving
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Heat the oil in a large and sauté the onions and garlic, frying until softened. Increase the heat and add the minced beef.

Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced a little. Reduce the temperature and stir in the mushrooms, tomatoes and sundried tomatoes. Bring to the boil, cover and simmer for 1 hour stirring from time to time.

At the end of cooking add the basil and parsley. Cook the gluten free pasta according to the packet instructions. Drain and divide between 4 warmed bowls. Ladle over the cooked bolognese sauce and finish with a sprinkling of Parmesan cheese.  

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2tbsp rapeseed oil
  • 2 onions, peeled and roughly chopped
  • 4 garlic cloves, peeled and finely chopped
  • 500g lean beef mince
  • 100ml red wine
  • 150g button mushrooms, sliced
  • 780g chopped tomatoes with basil
  • 6 sun dried tomatoes, finely chopped
  • 2tbsp fresh basil
  • 2tbsp fresh parsley
  • Salt
  • freshly ground black pepper
  • 400g gluten free spaghetti
  • Parmesan Cheese as desired
  • Energy 3455kj 824kcal 41%
  • Fat 34g 48%
  • Saturates 10g 50%
  • Sugars 10g 11%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 87.2g Protein 36.7g Fibre 4.1g


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