Gluten free spaghetti bolognese

Seb Tucknott

Founder IBDrelief

Love spag bol, but gluten free? Try this quick gluten free version.

Ingredients

2 Bacon rashers, chopped (optional)
Rosemary sprig, small, chopped
1 Garlic clove, crushed/chopped
½ small Onion finely chopped
200g Beef Mince
300g Tomatoes canned
300ml Nomato sauce (see recipe for details)
2tbsp Olive Oil

Method

  1. Heat the oil in a heavy based pan and cook the garlic, onion, rosemary and bacon for around 5 minutes until they are soft
  2. Add the beef mince into the pan, breaking it up with your fingers as you do
  3. Cook for a couple of minutes so that the mince starts to brown, stirring it as it cooks
  4. Add the tomatoes and break them up in the pan. If you can't eat tomatoes then you can substitute them for our nomato sauce
  5. Cover and allow to simmer for around 45 minutes. If it gets dry then add a little water
  6. In the meantime cook the pasta according to the packet instructions and serve with the bolognese once cooked
You can freeze batches of the bolognese (without the pasta) to use another day.
Seb Tucknott

Founder IBDrelief

I was diagnosed with ulcerative colitis in 2008 and am the founder of IBDrelief.

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