Based on a traditional bolognese my step-grandmother makes (Nonna) but with a few alternatives to increase the nutrient value and lower inflammatory response, all without compromising on flavour! This is another family favourite, which can be stored in the fridge for up to a week, is freezer friendly and great to make ahead of a busy work week.
Gluten Free Spiral/Penne Bolognese
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Gluten free, Dairy Free Spiral/Penne Bolognese
Rated 5.0 stars by 1 users
Category
Dinner/ Lunch/family classic
Cuisine
Italian
Author:
Emma Aouad
Servings
10
Prep Time
15 minutes
Cook Time
2-3 hours
A slight twist on a family classic that is extremely high in fibre, protein abundant, low GI but most importantly makes fantastic leftovers!
I love doing batch cooking like this as you can use up any sad looking veggies leftover in the fridge and hide them in the rich tomato flavour.
I love using Sam Remos Pulse pasta, or Gluten free spirals if you need something a little milder in favour. They are preservative free, cost effective, and an another great way to add nutrient value to your meal.
If you aren't lactose or A1 Casein intolerant, grate some parmigianio reggiano--> your tastes buds will thank you!
Hope you love this as much as our family does.
Ingredients
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1kg of Grass fed beef and pork mince (or beef alone)
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3 cloves of garlic, crushed
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1 brown onion, finely chopped
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2 carrots, finely chopped
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2 x celery stalks, finely chopped
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½ a zucchini, finely chopped
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½ cup of cauliflower grit* optional
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2 x 400g Mutti tomato polpa
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3 x organic, free range eggs
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5 stalks of fresh oregano, finely chopped
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5 stalks (palm length size) fresh Rosemary, finely chopped
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½ tube (approx 65g) of mutti tomato triple concentrate
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Celtic sea salt to taste (approx 1-2 tablespoons)
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1 tablespoon of veggie stock concentrate
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700ml of filtered water
Directions
In a saucepan on medium, sauté onion, herbs and garlic in a dollop of olive oil until translucent/ slightly brown.
Add mince and combine with garlic and onion, regularly tossing until all mince is cooked on the outside.
Add 2 x 400g of polpa +500ml of water, carrots and celery, zucchini and cauliflower* and bring to a boil (you may need to turn the heat up).
Once at a boil, turn the heat down, add tomato concentrate and salt to taste and let it simmer for approx 30 mins, stirring occasionally so not to catch on the bottom on the saucepan.
After approx 30 minutes, turn the heat off, add 200ml of water, vegetable stock concentrate and crack in 3 eggs.
Run a hand held whisk through the mixture to break up the eggs and break down the mince.
Cook for a further 30-40 minutes on low or until desired consistency, occasionally stirring and adjusting salt to taste*
Meanwhile, add a gluten free pasta/pulse pasta to 3 litres of water + 1 tablespoon of sea salt.
Cook on high until its comes to a boil then turn down the heat and cook for a further for 6-8 minutes or until you like your pasta cooked.
Strain and serve with Bolognese sauce (and parmesan if you fancy!)
Buon appetito!
Recipe Note
* If you feel, when you taste the sauce that it lacks a little flavour, add more tomato concentrate and salt in. If the mixture is already quick thick and still a little tatsteless, add water + more tomato concentrate until you get that rich tomato flavour!