Spaghetti Bolognaise

Spaghetti Bolognaise

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, May 22, 2016.
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Take care not to overcook this delicious pasta. We suggest aiming for al dente, meaning 'firm to the bite'.

Ingredients

BOLOGNAISE SAUCE

  • 450g beef mince
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1/4 cup red wine or GF chicken or beef stock
  • 70g tomato paste
  • 1 can cherry tomatoes
  • 1 cup GF chicken or beef stock
  • 1 teaspoon GF dried oregano
  • 1 teaspoon sugar
  • 1/2 baby spinach leaves, roughly chopped

TO SERVE

  • 340g GF dried spaghetti
  • 1/2 cup finely grated Colby cheese

Steps

  1. a large pot of salted water to the boil.
  2. Heat a drizzle of olive oil in a large, deep, fry-pan (with a lid) on medium heat. Brown mince for about 6 minutes, breaking up with a spoon as it cooks.
  3. Add onion and carrot and cook until soft, 3–4 minutes. Pour in red wine/stock and leave to evaporate, about 1 minute.
  4. Stir in tomato paste, cherry tomatoes, chicken/beef stock, dried oregano and sugar. Cover and simmer until sauce is reduced, about 10 minutes, stirring occasionally.
  5. While sauce is simmering, cook spaghetti in pot of boiling water for about 10 minutes or according to packet instructions, until just tender. Drain well.
  6. Add spinach to bolognaise sauce, cover and leave to wilt for about 2 minutes. Stir through and season to taste with salt and pepper.
  7. Divide spaghetti between bowls, spoon over bolognaise sauce and sprinkle with cheese.

Nutritional Information

Energy 2746 kj
656 kcal
Protein 30.9g
Carbohydrate 70.4g
Fat 25.2g