Gluten Free Spaghetti Bolognese

Leanne CurgenvenRecipesLeave a Comment

This week is ‘Coeliac Awareness Week’ – June 10-16th 2019. If you haven’t checked it out already, see our blog on what coeliac disease is, and how to eat gluten free HERE. Spaghetti Bolognese is a family classic, and this dish can easily be turned into a gluten free dish for one or all. You can either cook this dish in a pan, OR let it slow cook for 1 hour or until all the flavours have married perfectly in the pot. Check it out below, and enjoy!


Serves 5 people

1 onion, chopped
500g lean beef mince
Half celery, chopped
2 cans chopped or whole tomatoes
2 tsp oregano, freshly chopped or dried
2 tsp basil, freshly chopped or dried
2 tablespoons tomato paste
Pinch of salt to taste
1 pack of gluten free pasta OR if only 1-2 people are eating gluten free, cook some gluten pasta separately. For gluten free pasta options, check out this here
120-250g packet of baby spinach
Grated Parmesan to serve

Please note, if you are preparing the bolognese in a slow cooker, toss all ingredients (excluding pasta and spinach) together, and cook for 1 hour, or until all the flavours have married perfectly in the pot.

  1. On a medium-high heat saute onion until browned. Add mince and cook through until lightly browned
  2. Place 2 pans of water on to boil – one for gluten pasta (if using) and one for gluten free pasta. Add pasta to the water once boiled, and cook for 10-12 minutes, or until al dente
  3. Add celery, tinned tomatoes, and herbs, mix through
  4. Cover and cook for 10 minutes stirring occasionally, then add tomato paste. Cook until the sauce is lovely and rich, season to taste with a pinch of salt
  5. Drain pasta, and mix through baby spinach to both pasta types – be sure to not mix the two pastas together!
  6. Serve bolognese sauce over pasta-spinach mix, sprinkle a small serve of parmesan over the top









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