Date posted: 30/05/2017

Spaghetti bolognaise

  • Serves 10
Votes: 4 Average: 4


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


  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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