This simple recipe for gluten free spaghetti bolognese is the perfect dinner for everyone in the family. I served it with gluten free pasta for the kids but traditionally you’d serve it with gluten free spaghetti.
I made this recipe for tea when a friend of ‘Roo’s’ was coming for a play date.
The friend wolfed down 2 servings (yeah, my heart sings) and my daughter didn’t complain.
My son was not at home so couldn’t be involved in the taste test, but has had it before and enjoyed it.
The photographs here show it being served with pasta. OK, so not technically spaghetti bolognese but really? You know how messy spaghetti and kids are and I’m not a huge fan of mess.
What makes your gluten free spaghetti bolognese special?
There are a couple of surprise ingredients in my spaghetti bolognese.
The first is cinnamon which gives it a lovely depth of flavour.
The second is…wait for it…soya mince.
Don’t worry, for those avid meat eaters out there, it is half soya mince and half meat mince.
I used lamb mince because I like it better than beef…you can use whatever you like.
I challenge you to detect the soya.
Not only does it bring the cost right down (I like to use organic meat so this is important) but it also a lot healthier being far less fatty.
And best of all, it still maintains the flavour of the meat.
Would you like to make your own gluten free spaghetti?
If you’d like to have a go at making your own spaghetti then use my recipe for homemade wholegrain spaghetti.
It is absolutely delicious and less tricky than you might think.
You’ll need my wholegrain gluten free flour blend to make it.
It is the perfect high fibre and protein blend that works particularly well for pasta making.
You can find out what makes a good gluten free flour blend and why they are so important for gluten free cooking in my article: What On Earth Is…A Gluten Free Flour Blend.
And you can buy my flour blend right here on my site in my gluten free flour shop.
Make sure you pin the recipe so you don’t lose it:
Gluten Free Spaghetti Bolognese
- 1 large onion finely chopped
- 1 large carrot diced
- 1 stick celery diced
- 1 clove garlic crushed
- 50 g soya mince I used the dried variety but check for cross contamination on the label
- Stock to cover the soya mince I pour boiling water over by about 1cm and then add Marigold stock powder
- 250 g lamb mince or beef mince if you prefer
- 1 tin chopped tomatoes
- 3 big squeezes tomato puree
- 1 tsp dried mixed herbs
- 1/2 tsp cinnamon
- Handful of mixed fresh herbs chopped (if you have them!)
- 1 tsp green pesto minus the dairy in our house (Sacla do a good dairy free pesto)
- Pepper to taste
- Spaghetti or pasta to serve
Place a little oil in a large pan and add the onion, carrot and celery. Add a splash of water put the lid on and leave to sweat on a low heat for approx. 10 minutes until the vegetables have softened.
Whilst the vegetables are cooking pour the boiling water onto the soya mince in a glass jug until covered by approx. 1 cm. Add stock powder and leave for approx. 10 minutes for the mince to become rehydrated.
Add the clove of garlic and the meat mince to the pan and cook until the mince is brown.
Add all the remaining ingredients except the pepper which you should add towards the end of cooking, according to taste. Give the mix a good stir and add a little water if it looks too thick.
Put the kettle on for the pasta and make yourself a cup of tea or coffee!
Leave the bolognaise on a low heat with the lid on for approx. 40 minutes by which time all the flavours should have mingled. Add more water during the cooking process if needed and give it a stir every now and again to make sure nothing burns.
Serve with pasta or spaghetti (if you have kids and are feeling brave)
Nutrition facts are for the sauce only and are to be used as a guide.
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