Spaghetti Bolognese - Gluten & Dairy free! recipe

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  • Serves 3
  • 30 mins to prepare and 20 mins to cook
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Spaghetti Bolognese - Gluten & Dairy free!
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Customer recipe by Graham Martin-Hockey
Added 48 months ago

In a large saucepan, add about 1tbsp olive oil to the mince, and break it up with the back of a spoon, while on a low heat

Once the mince has started to brown, add the onion, mushrooms and red pepper

Once the veggies have softened and the mince is pretty much cooked, add the garlic and stir through

Now add the passata, and turn up the heat to bring it to a simmer

Mix in the black pepper, oregano and basil, and bury the bayleaf, whole, in the sauce

Cover and simmer for about 15 minutes (add the parsley in for the last 5 minutes of cooking)

Meanwhile put a large pan of water on to boil for the pasta (I don’t salt my water; I don’t see the need, but do so if you must)

Put your spaghetti into the boiling water, and cook for 8-9 minutes, until it is ‘al dente’ – cooked but firm

Drain your spaghetti, and put it into your bolognese sauce, mixing well

Give your spaghetti about a minute to soak up some sauce, then serve and enjoy!

Easy! So that’s how I do it. I get 3 good servings from this, so it feeds me and B, with leftovers for his lunch tomorrow. I use dried herbs, but if you have fresh to hand then use those instead. One day I’ll have a little herb garden up and running, but until then, my dried herbs will serve me well.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 250g lean beef mince
  • 1 tbsp olive oil
  • 1 onion
  • 4 portobello mushrooms
  • 1 red pepper
  • 1 garlic clove
  • 500g tomato passata
  • 1 bay leaf
  • 1/4 tsp black pepper
  • 1/4 tsp Dried Oregano
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley
  • 250g gluten free spaghetti
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