Spaghetti bolognese
Servings: 4 -6 servings
Ingredients
- 300 g frozen vegetable base mix (alternatively you can use 1 onion, 1 carrot and 1 celery stick finely chopped)
- 1 teaspoon olive oil
- 250 g beef mince (OR 500g beef mince without the lentils)
- 1 tin lentils
- 1 teaspoon chopped garlic
- 2 tins chopped tomatoes
- 1 beef stock cube (with 100ml boiling water)
- 1 tablespoon tomato puree
- 1 tablespoon gluten free Worcestershire sauce
- 1 teaspoon yeast extract
- 1 teaspoon mixed herbs
- Salt and black pepper
- 1 tablespoon tomato ketchup
- Serve with: gluten free pasta, garlic bread, dairy free cheese etc
Instructions
- To a large frying pan on a medium to high heat add your olive oil followed by your vegetable base mix. Fry until soft (around 5-10 minutes) and then add your beef mince and garlic and fry until brown. Add your lentils if you are using lentils.
- Add your chopped tomatoes, beef stock, tomato puree, Worcestershire sauce, yeast extract, mixed herbs, salt, pepper and ketchup. Mix well until everything is combined and then leave to simmer on a medium heat for around half an hour or until the bolognese has started to come together.
- Alternatively this recipe can be cooked in the slow cooker on low for 8 hours.
- Serve with gluten free pasta, garlic bread, dairy free cheese etc.