I love spaghetti bolognese! For me it’s pure comfort home cooking because it was the very first dish I learnt in my mum’s kitchen. A good bolognese is a great dish to make if you’re sharing or you can easily freeze it and have a ready made homemade meal at a moment’s notice.

Yummy Gluten free spag bol

60 mins
Serves 4


Olive Oil
Gluten Free Spaghetti or Pasta
1 onion
2-3 garlic cloves, minced
1 large carrot
500g mince beef
1 can chopped tomatoes
1 tbsp tomato paste
2 tsps dried oregano
2 tsps dried basil
1 tsp paprika
1/2 tsp nutmeg
Salt & pepper to taste
Handful of frozen peas (optional)
Handful of fresh basil to serve


Dice the onion and carrot; mince the garlic.

Put a good lug of oil in a large saucepan on a medium heat. Add the chopped onions, carrots and garlic. Saute until softened, about 3-5 mins.

Break apart the beef into small chunks into the pan with a wooden spoon and brown for 5 mins.

Add in the tin of chopped tomatoes, tomato paste and dried herbs/spices. Season with salt & pepper to your taste. Stir well and leave to sit on a low heat for 25mins.

Meanwhile cook your gluten free pasta as per the package instructions. I find GF spaghetti a lot stickier than normal spaghetti so I tend to stir it often to help break apart the noodles.

Add in the peas and kale to your bolognese now and leave for another 5 mins to cook.

Remove your bolognese from the heat and let sit for 10mins. Personally I think this just helps it to get really yummy and absorb all those juices – if you’re really hungry go ahead and eat it already though.

Drain the spaghetti, serve in dishes and top with fresh basil. Freshly grated Parmesan is also a great addition if you can eat dairy.

Bon appetite!

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