Gluten-Free Spaghetti Bolognese

Gluten-free spaghetti Bolognese

Enjoy this delicious gluten-free spaghetti Bolognese dinner that's filled with fresh vegetables and tasty herbs. It's perfect when you're cooking with a gluten intolerance in mind.

Prep time: 25 minutes

Cook time: 70 minutes

Servings: 4 people


  • 2tbsp rapeseed oil
  • 400g gluten free spaghetti
  • Salt
  • Freshly ground black pepper
  • 2tbsp fresh parsley
  • 2tbsp fresh basil
  • 6 sun dried tomatoes, finely chopped
  • 780g chopped tomatoes with basil
  • 150g button mushrooms, sliced
  • 100ml red wine
  • 500g lean beef mince
  • 4 cloves garlic, peeled and finely chopped
  • 2 onions, peeled and roughly chopped
  • Parmesan Cheese as desired


Heat the oil in a large and sauté the onions and garlic, frying until softened. Increase the heat and add the minced beef.

Fry it until it has browned, breaking down any chunks of meat with a wooden spoon.

Pour in the wine and boil until it has reduced a little.

Reduce the temperature and stir in the mushrooms, tomatoes and sundried tomatoes. 

Bring to the boil, cover and simmer for 1 hour stirring from time to time.

At the end of cooking add the basil and parsley. Cook the gluten-free pasta according to the packet instructions. Drain and divide between 4 warmed bowls. 

Ladle over the cooked bolognese sauce and finish with a sprinkling of Parmesan cheese.