Spaghetti bolognaise

30.05.2017
  • Serves 10

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

  1. Place a saucepan on the stove and heat. Add the mince and dry fry until golden brown and strain the fat off.
  2. Then add the onion and carrot to the mince and continue to fry until soft. Add the garlic puree and stir in.
  3. Add the chopped tomatoes and tomato puree and cook for a further 15 minutes then add the chopped basil.
  4. 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.
  5. Once cooked strain and serve with bolognaise.
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