Gluten-free spaghetti Bolognese


What you need:

2 tbsp rapeseed oil

2 onions, peeled and roughly chopped

4 cloves garlic, peeled and finely chopped

500 g lean beef mince

100 ml red wine

150 g button mushrooms, sliced

780 g chopped tomatoes with basil

6 sun dried tomatoes, finely chopped

2 tbsp fresh basil

2 tbsp fresh parsley


freshly ground black pepper

400 g gluten free spaghetti

Parmesan Cheese as desired

what you do:

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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