Gluten-free spaghetti Bolognese

Gluten-free spaghetti Bolognese recipe

2078 ratings

See method

  • Serves 4
  • 25mins preparation time, 1hr 10mins to cook
  • 824 calories / serving

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

Each serving contains

  • 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

Method

  1. Heat the oil in a large and sauté the onions and garlic, frying until softened. Increase the heat and add the minced beef.
  2. 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.
  3. 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.

See more Gluten-free recipes

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

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