As you may have guessed by now, I’m a simple home cooking kind of mother and wife. I enjoy cooking a good recipe that all of the family can enjoy, regardless of my gluten and dairy intolerances. The food I cook needs to have minimal prep time and either be cooked quickly or be able to be left to cook while I get on with other things. This is also important in getting the balance right between time doing active tasks and resting in order to manage my fibromyalgia. I’m not able to spend all my time in the kitchen cooking up marvellous culinary creations.
That being said, even if it is ready quickly or slow cooked my food does have to be tasty. A popular meal in our house is spaghetti bolognese and with a good quality gluten free pasta we can all enjoy this classic dish. The good thing with this recipe is that it can be easily doubled and made ahead of time to be reheated if you are cooking for a crowd. I personally like to cook a little too much so that we can have leftovers another day. As ever I recommend using whole and organic ingredients but if you can’t manage that at least get free range, organic beef.
Classic Gluten and Dairy Free Spaghetti Bolognese
Ingredients – Serves 4 – 6
- 500g good quality gluten free spaghetti
- 1 medium onion, finely chopped
- 2 medium carrots, finely grated
- 3 tablespoons good quality olive oil
- 500g free range organic minced beef
- A generous knob of dairy free margarine
- 3 garlic cloves, crushed or finely chopped
- 600ml tomato passata
- 2 bay leaves
- 600ml vegetable or chicken stock
- Sea salt and black pepper
- Heat the olive oil in a large pan on a high heat, I use a stock pot as is plenty big enough. Add the minced beef, breaking up with a wooden spoon if needed. Leave to cook for a few minutes before turning, and don’t worry if a few bits get caught on the bottom of the pan, this all adds to the taste. Turn the beef over and repeat until good and brown all over (not just beige), most of the oil should have been reabsorbed by this point.
- Removed the beef from the pan using a slotted spoon and set aside. Melt the dairy free margarine in the same pan, scraping any bits of meat that have got stuck off the bottom, and turn the heat to low. Add the carrots and onion, cover with a lid and sweat for about 10 minutes until really softened and the onions are translucent.
- Add the garlic to the pan and cook, covered with the lid, for another couple of minutes.
- Add the passata and bay leaves and stir well until combined. Returned the meat to the pan and add the stock. Season well, stir again, and cover with the lid. Simmer on a low heat for at least an hour, preferably two hours if you have time, stirring occasionally. The bolognese will be ready when the sauce has thickened and is no longer ‘watery’. The pictures will give you a good idea of how it should look. When it has cooked give it a quick taste to check it is seasoned to your liking.
- When you think the sauce is pretty much ready you can cook your pasta as per pack instructions.
- Drain the pasta once cooked and divide amongst the plates. Pile the ragu sauce on top and garnish with some parsley if you are feeling fancy. For those who are not dairy intolerant grate some parmesan over the top.
Such an easy dish to make and I promise, the 1-2 hours of simmering really is worth it. It gives it a taste you will never get from a jar of pasta sauce. If you give this recipe a go please to let me know what you think in the comments section below.
Hope you all have a great evening and I’ll see you very soon, perhaps even on Instagram, Facebook, or Twitter.