Recipes
Date posted: 30/05/2017
Ingredients
| Minced beef standard | 800g |
| Diced onions | 150g |
| Diced carrots | 150g |
| Garlic purée | 10g |
| Chopped tomatoes | 800g |
| Napolina tomato purée tubes | 100g |
| Water | 250ml |
| Chef William basil | 2g |
| DS gluten free Spaghetti | 450g |
Method
- Place a saucepan on the stove and heat. Add the mince and dry fry until golden brown and strain the fat off.
- Then add the onion and carrot to the mince and continue to fry until soft. Add the garlic puree and stir in.
- Add the chopped tomatoes and tomato puree and cook for a further 15 minutes then add the chopped basil.
- While the bolognaise is cooking bring a pan of water to the boil and place the gluten free spaghetti in for approximately 12 minutes or until tender.
- Once cooked strain and serve with bolognaise.