Wednesday, July 19, 2017

Gluten-Free Spaghetti Bolognese

Ingredients for 4 servings

2 onions, peeled and roughly chopped
2tbsp fresh basil
2tbsp fresh parsley
2tbsp rapeseed oil
4 cloves garlic, peeled and finely chopped
6 sun dried tomatoes, finely chopped
100ml red wine
150g button mushrooms, sliced
400g gluten free spaghetti
500g lean beef mince
780g chopped tomatoes with basil
freshly ground black pepper
Parmesan Cheese as desired


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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