Gluten Free Spaghetti Bolognese
By Teresa Cutter
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.
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
800 g zucchini
2 handfuls baby spinach leaves
2 tablespoons 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
- Saute onion until brown.
- Add mince and cook through for a few minutes over a high heat until brown.
- Add celery and tomatoes and mix through.
- Cover and cook for 10 minutes, stirring occasionally then add the tomato paste. Cook until the sauce is lovely and rich.
- Season to taste with a little flaked sea salt then remove from the heat to serve.
- 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 a little pesto and spinach.
- For each serve allow 200 g zucchini and 50 g spinach.
- Divide zucchini spaghetti onto serving BOWLS and top with bolognese sauce, chopped parsley and grated Parmigiano-Reggiano.
- 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.
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