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Gluten-free spaghetti Bolognese recipe

2449 ratings

There's no need to miss out on your favourite dishes if you don't or can't eat gluten. Some argue about what a classic Bolognese is, but we think this one is spot on. The sundried tomatoes add a lovely sweetness and using fresh basil and parsley elevates it. See method

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

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

If you don't have mince, cut open some sausages instead

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

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. Bring a large pan of salted water to the boil and 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.