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How to make gluten free spaghetti bolognese suitable for celiacs
Many of us, who suffer from celiac disease, have to cook for a family. It is sometimes difficult to find a recipe which will suit all the family and not involve making too many separate meals. It is quite important in this day and age to make most of your meals from scratch using fresh ingredients as so many shop bought meals have gluten or hidden amounts which can build up in your system and cause havoc, even if you are fairly tolerant of gluten.
I have devised a recipe which can be used and adapted by all the family. The only difference is with the pasta- I cook two lots of pasta- it does not seem right to inflict gluten free pasta on the rest of the family!
Cook Time
Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: Serves 4
Ingredients
- 1 lb or 450grm Minced/Ground beef
- 1 Onion, optional/chopped
- 1 Garlic Clove, optional/chopped
- 2 rashers Bacon, optional/chopped
- 1 tin of tomatoes, chopped
- 3 tsp Gravy granules/browning, Gluten free
- 2 tsp Tomato paste /ketchup, Gluten free
- spaghetti (see packet), Gluten free
Instructions
- Fry the mince in a heavy bottomed pan with the diced bacon, onion and garlic, if you are using. Do not add any fat if at all possible. The meat goes from pink to brown, stir the meat until it is all brown and then drain off any fat.
- Transfer to a saucepan and add the tinned tomatoes and stir.
- Add a good dollop of tomato paste or ketchup ( in the UK the dollop is a generous measurement according to taste), stir the mixture to make sure that the ingredients are well mixed
- Add up to 3 teaspoons of gravy granules and stir. If the mixture looks a bit dry add some water. Simmer on a low heat for about twenty minutes to ensure that it is cooked thoroughly
- Cook the pasta as per the manufacturers instructions. I always find it best to stir the gluten free pasta regularly and rinse it in boiling water to get rid of the somewhat gooey film that can happen with the pasta. If you don't like the taste of gluten free spaghetti try shapes such as fusilli where the sauce mixture can merge into the pasta and overcome the taste! On occasion I have used rice rather than pasta which makes for an interesting dish.
