Gluten Free Spaghetti Bolognese

Gluten-free, Dairy-free, Egg-free, Soya-free, Nut-free, Fish-free

5 from 3 votes

Prep Time20

Cook Time40

Total Time1

Servings adults

Author Vicki Montague, the Free From Fairy

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.