Comfort food
Spaghetti bolognese
A rich tomato sauce, a proper bowl of pasta and plenty of Parmesan. Familiar food, made gluten-free.
The sauce does the patient work here. Onion and carrot soften first, the mince gets a little colour, and the tomatoes have time to settle into something richer. The pasta goes on last.
Gluten-free spaghetti varies between brands. Follow the packet rather than a fixed time from somebody else’s kitchen, and keep a little cooking water to loosen the sauce. Serve it as soon as the strands are ready.
The recipe
Spaghetti bolognese
- Prep
- 15 min
- Cook
- 45 min
- Total*
- 60 min
- Makes
- 4 servings
*Estimated development timings. Allow longer if the doneness checks require it.
Ingredients
Tick things off as you go.
For the sauce
To serve
Equipment
- Large saucepan with a lid
- Pasta pan
- Colander
- Wooden spoon
Let’s make it.
- 01
Soften the vegetables
Warm the oil in a large saucepan over a medium-low heat. Add the onion and carrot and cook for about 8 minutes, stirring, until softened. Add the garlic and stir for a further minute.
- 02
Brown the mince
Increase the heat to medium-high. Add the mince and break it up with the spoon. Cook for 8–10 minutes, stirring, until browned with no pink remaining.
- 03
Give the sauce time
Stir in the tomato purée, then the chopped tomatoes and water. Bring to a gentle bubble. Lower the heat and simmer for 25 minutes, partly covered, stirring occasionally. Add a splash of water if it thickens too much. Ensure the mince is cooked through; then taste and season.
- 04
Cook the spaghetti
Near the end of the sauce cooking time, bring a separate pan of water to the boil. Cook the gluten-free spaghetti according to its packet instructions, stirring early to separate the strands. Check the texture before draining.
- 05
Bring it together
Reserve a small mug of pasta water, then drain. Toss the spaghetti with enough sauce to coat it, loosening with a little pasta water if needed. Divide between bowls and add the remaining sauce, Parmesan and basil.
Ingredient checks
Check every packaged ingredient for suitability, including seasonings and sauces. Prepare with clean equipment and protect the meal from gluten cross-contamination.
Allergens: Milk in Parmesan; check the pasta for additional allergens.
Make it work for you
For a dairy-free version, omit the Parmesan or use a suitable dairy-free alternative. Check its label.
Use another gluten-free pasta shape if preferred, following its own cooking instructions.
For another day
If keeping leftovers, cool promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Store sauce separately from pasta where practical.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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