Spaghetti Bolognese

Lunch 

SERVES  2

PREP  5mins

COOK  35mins

Gluten Free, Egg Free, Nut Free

This classic ‘spag bol’ recipe has a fairly simple ingredient list but has a great depth of flavour. Best served messily and with a nice sprinkling of parmesan!

Ingredients

1 tbs olive oil

1 red onion, finely diced

2 garlic cloves, crushed

1 celery stalk, finely diced

1 carrot, finely diced

1 tsp thyme leaves

400g quality beef mince

700g tomato passata

1 bay leaf

140g gluten-free spaghetti

salt & pepper, to taste

2 tbs parmesan cheese, grated (optional)

Method

1 Heat oil in a large saucepan over medium heat and cook onion, garlic, celery, carrot and thyme until softened. Add mince and cook for a few minutes to brown, stirring and breaking up any clumps.

2 Add tomato passata, lentils and bay leaf and bring to a gentle simmer.

3 Cook covered for 30 minutes. Stir occasionally to make sure it doesn’t stick, adding a little more water if necessary. Alternatively if not thick enough, continue to cook uncovered until sauce thickens.

4 Bring a large saucepan of salted water to the boil. Add pasta and cook until Al Dente (just cooked) and then drain. 

5 Adjust sauce seasonings and spoon over cooked pasta. Top with parmesan and scatter over a few thyme leaves.

Nutritional Information

Per Serve

Energy     Calories    Protein   Carbs   Fibre    Sugar   Fat       Sat. Fat
3370.6kj 805.1cal 62.4g 60.9g 11.8g 18.2g 31.9g 10.7g

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dale@dalenelson.com

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