Gluten Free Spaghetti Bolognese

INGREDIENTS

Serves 6

BOLOGNESE 

2 onions, chopped

2 carrots, grated or finely diced

2 celery sticks, finely diced

1 red apple, grated

500 g (16 oz) grass-fed beef mince

2 kg (4.4 lb) fresh Roma tomatoes, chopped

2 tablespoons tomato paste

250 ml (1 cup) good drinking red wine

250 ml (1 cup) water

Sea salt to taste

Grana Panado, pecorino or Parmesan to serve, grated

fresh chopped parsley to garnish

Vegetable spaghetti or gluten free spaghetti to serve

Pesto to serve

ZUCCHINI SPAGHETTI

1 kg zucchini or your choice of vegetable spaghetti

2 large handfuls baby spinach leaves

4 tablespoons pesto

PESTO

1 large bunch basil leaves

1 large bunch parsley leaves, chopped

a generous handful of grated parmesan

3 tablespoons extra virgin olive oil or avocado

a little flaked salt

1 - 2 tablespoons cold water

METHOD

TO MAKE THE BOLOGNESE

Saute onion, carrots,  celery and apple until softened.

Add mince and cook through for a few minutes.

Add tomatoes , tomato paste, red wine and water and mix through.

Cover and cook, stirring occasionally until the sauce is lovely and rich. This may take 45-60 minutes.

Season to taste.

Serve with zucchini spaghetti or gluten free spaghetti of your choice.

TO MAKE THE ZUCCHINI SPAGHETTI

Run the zucchini along a mandolin to form nice long spaghetti strips. Or use a julienne slicer.

Toss zucchini in a pan over a medium heat for 1 – 2  minutes with pesto and spinach.

Divide zucchini spaghetti onto serving bowls and top with bolognese sauce, chopped parsley and grated Parmigiano-Reggiano.

Serve immediately and enjoy.

TO MAKE THE PESTO 

Combine ingredients into a food processor and taste for seasoning.

Alternatively chop by hand using a Mezzaluna herb chopper.