Quick answer
What makes this recipe work
A reliable batch-cook bolognese that keeps the pasta gluten-free and the sauce rich. It freezes well, scales easily, and suits school-night dinners.
Cook mode
Prep bench
Scaled cost
£4.72
Checked
0/6
Brown the mince
Cook the mince in a large saucepan until browned, breaking it up with a spoon.
- - Do not reuse a colander that has just drained wheat pasta.
- - Check stock cubes and Worcestershire sauce if adding them.
Ingredients
- 400 g Beef mince
- 320 g Gluten-free spaghetti
- 400 g Tinned tomatoes
- 1 whole Onion
- 1 whole Carrot
- 2 tbsp Tomato puree
Equipment
- Large saucepan
- Pasta pot
- Colander
Method
- 1
Brown the mince
6 minCook the mince in a large saucepan until browned, breaking it up with a spoon.
- 2
Soften the vegetables
5 minAdd diced onion and grated carrot. Cook until softened.
- 3
Build the sauce
2 minStir in tomato puree, then add tinned tomatoes and a splash of water. Season.
- 4
Simmer
25 minSimmer gently until thick and glossy. Stir occasionally and add water if needed.
- 5
Cook pasta
10 minCook gluten-free spaghetti in salted water. Drain with a clean colander and serve with the sauce.
Budget swaps
- Add grated carrot, lentils, or mushrooms to stretch the sauce.
- Buy larger gluten-free pasta bags and portion them at home.
- Freeze half the sauce before cooking fresh pasta.
Substitutions
- Use lentils for half the mince to cut cost.
- Use pork mince if it is better value.
- Use gluten-free penne if spaghetti is unavailable.
Serve with
- Green salad
- Garlic butter gluten-free toast
- Roasted broccoli
Storage
- Store sauce separately from pasta for up to three days.
- Freeze sauce for up to three months.
- Reheat sauce until bubbling, then cook fresh gluten-free pasta.
FAQs
Why does gluten-free pasta go mushy?
It can overcook quickly. Stir early, test before the packet time ends, and serve straight away.
