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Gluten Free Spaghetti Bolognese

By Teresa Cutter

Gluten Free Spaghetti Bolognese
Gluten Free Spaghetti Bolognese

What's great about it

One of my favourite one-pot meals is spaghetti bolognese. I love it because it's nourishing and comforting, easy to prepare and budget-friendly. It keeps for a few days in the fridge or freezes well into portions if you're a little time poor. This recipe is also in my PURELY DELICIOUS cookbook. My secret to the perfect bolognese starts with grass-fed beef. I love the greater depth of flavour it gives to the overall dish, plus it has a better nutritional profile compared to grain-fed varieties and you notice the difference when you eat it. The important thing to do is to slowly cook your spaghetti bolognese over a slow heat for 1  hour or until the flavours have married perfectly in the pot.

 

Ingredients

Serves 6

BOLOGNESE 

1 onion, chopped

80 g celery, finely chopped

250 g organic grass fed beef mince

800 g ripe Roma tomatoes, chopped

1 tablespoon salt reduced tomato paste

flaked sea salt to taste 

Grana Panado or Parmesan to serve, grated

fresh chopped parsley to garnish

 

ZUCCHINI SPAGHETTI

800 g zucchini

2 handfuls baby spinach leaves

2 tablespoons pesto

 

PESTO

60 g basil leaves, chopped

60 g parsely leaves, chopped

30 g grated parmesan

30 g pumpkin seeds

1 clove garlic, smashed

80 ml extra virgin olive oil

Pinch sea salt, flaked

 

 

Method

BOLOGNESE

 

  1. Saute onion until brown.
  2. Add mince and cook through for a few minutes over a high heat until brown.
  3. Add celery and tomatoes and mix through.
  4. Cover and cook for 10 minutes, stirring occasionally then add the tomato paste. Cook until the sauce is lovely and rich.
  5. Season to taste with a little flaked sea salt then remove from the heat to serve.

 

ZUCCHINI SPAGHETTI

 

  1. Run the zucchini along a mandolin to form nice long spaghetti strips. Or use a julienne slicer.
  2. Toss zucchini in a pan over a medium heat for 1 – 2  minutes with a little pesto and spinach.
  3. For each serve allow 200 g zucchini and 50 g spinach.
  4. Divide zucchini spaghetti onto serving BOWLS and top with bolognese sauce, chopped parsley and grated Parmigiano-Reggiano.
  5. Serve immediately and enjoy.

 

 

Notes and Inspiration

PESTO Combine ingredients into a food processor and taste for seasoning.
Alternatively chop by hand using a Mezzaluna herb chopper.

 

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
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