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Gluten-free spaghetti Bolognese recipe
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2453 ratings
Created by The Tesco Recipes team
There's no need to miss out on your favourite dishes if you don't or can't eat gluten. Some argue about what a classic Bolognese is, but we think this one is spot on. The sundried tomatoes add a lovely sweetness and using fresh basil and parsley elevates it. See method
Ingredients
- 2tbsp rapeseed oil
- 2 onions, peeled and roughly chopped
- 4 garlic cloves, peeled and finely chopped
- 500g lean beef mince
- 100ml red wine
- 150g button mushrooms, sliced
- 780g chopped tomatoes with basil
- 6 sun dried tomatoes, finely chopped
- 2tbsp fresh basil
- 2tbsp fresh parsley
- Salt
- freshly ground black pepper
- 400g gluten free spaghetti
- Parmesan Cheese as desired
If you don't have mince, cut open some sausages instead
Each serving contains
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Energy
3455kj
824kcal
41%
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Fat
34g
48%
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Saturates
10g
50%
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Sugars
10g
11%
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Salt
1.3g
22%
of the reference intake
Carbohydrate 87.2g
Protein 36.7g
Fibre 4.1g
Method
- 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. Bring a large pan of salted water to the boil and 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.
See more Gluten-free recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.