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Spaghetti Bolognese

Cook Time:

30 - 40 minutes


3 - 4 people

Spaghetti Bolognese

400 g lean beef mince
1 Carrot peeled, grated and chopped small
150 g diced bacon
A couple of twists of salt and pepper
1 teaspoon dried Oregano
1 teaspoon dried Thyme
1 dried Thai red Chilli (optional) chopped
150 millilitres white/ruby port wine
1 dessert spoon tomato puree
1 dessert spoon oil (I used rice oil)
1 tin of chopped tomatoes
400 millilitres gluten free vegetable stock

Begin by heating the oil in a saucepan and, when hot, add the bacon to stir fry until the bacon begins to brown. Then add the beef mince and stir in while stir frying until the mince has all been browned, continue by adding the carrot, stir fry for about a minute then add the Port (if you don’t have this, wine is fine). Stir then simmer until the port has reduced to almost nothing then add the stock, tomatoes, Oregano, Thyme, Salt, Pepper, Chilli and tomato puree and stir thoroughly.

Bring everything to the boil and lower to a fast simmer, keeping it simmering and reducing for 30 – 40 minutes until you have a thick mass with little sauce. Serve with gluten free spaghetti and grated Parmesan to top.

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