This week is ‘Coeliac Awareness Week’ – June 10-16th 2019. If you haven’t checked it out already, see our blog on what coeliac disease is, and how to eat gluten free HERE. Spaghetti Bolognese is a family classic, and this dish can easily be turned into a gluten free dish for one or all. You can either cook this dish in a pan, OR let it slow cook for 1 hour or until all the flavours have married perfectly in the pot. Check it out below, and enjoy!
Serves 5 people
1 onion, chopped
500g lean beef mince
Half celery, chopped
2 cans chopped or whole tomatoes
2 tsp oregano, freshly chopped or dried
2 tsp basil, freshly chopped or dried
2 tablespoons tomato paste
Pinch of salt to taste
1 pack of gluten free pasta OR if only 1-2 people are eating gluten free, cook some gluten pasta separately. For gluten free pasta options, check out this here
120-250g packet of baby spinach
Grated Parmesan to serve
Please note, if you are preparing the bolognese in a slow cooker, toss all ingredients (excluding pasta and spinach) together, and cook for 1 hour, or until all the flavours have married perfectly in the pot.
- On a medium-high heat saute onion until browned. Add mince and cook through until lightly browned
- Place 2 pans of water on to boil – one for gluten pasta (if using) and one for gluten free pasta. Add pasta to the water once boiled, and cook for 10-12 minutes, or until al dente
- Add celery, tinned tomatoes, and herbs, mix through
- Cover and cook for 10 minutes stirring occasionally, then add tomato paste. Cook until the sauce is lovely and rich, season to taste with a pinch of salt
- Drain pasta, and mix through baby spinach to both pasta types – be sure to not mix the two pastas together!
- Serve bolognese sauce over pasta-spinach mix, sprinkle a small serve of parmesan over the top