A simple Gluten-free Spaghetti Bolognese recipe for you to cook a great meal for family or friends. Quick and easy to follow and it can be a great healthy midweek meal.
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
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.
Source:https://realfood.tesco.com/recipes/gluten-free-spaghetti-bolognese
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