Nice and Easy Spaghetti Bolognese- Gluten Free

This is a staple recipe of mine that has been handed down by my late mother. It’s a firm favourite of all the members of my family including my kids. You really can’t do baby led weaning without a portion of spaghetti bolognese, I recommend running the bath before hand and stripping you baby to a nappy and vest before beginning.

The main reasons we have it so much is that it’s quick, easy and dirt cheap.

Serves 4 

For the bolognese sauce 

  • One tin of chopped tomatoes (I use Asda smart price)
  • One medium onion finely chopped
  • One pepper diced (I’ve used all the varieties including half one colour and half an one)
  • 166g of lean mince (this may seem a funny amount but it’s one third of the 500g packets) 
  • 5 cherry tomatoes cut into quarters or two normal ones chopped
  • 1tsp of Italian seasoning 
  • 1tsp of garlic granules 
  • 1tsp of paprika
  • 30ml of water 
  • Spray oil

For the spaghetti 

  • 450g of gluten free spaghetti (I’ve used glutafin, Asdas, Morrisons and one from home bargains)
  • An oversized pan of water (two thirds full, enough to cover the spaghetti but not over boil) with lid
  • 1tbsp of sunflower oil

For serving 

  • 100g of grated cheese


  1. Put the pan of water on to boil and add the sunflower oil, while waiting for the pan to boil follow the other steps. Once the water is boiling add the spaghetti and boil until soft. (See tips below for cooking gluten free spaghetti)
  2. In a medium sauce pan add three sprays of spray oil and heat on a medium heat.
  3. Add the chopped onions, fresh tomatoes (not the tinned ones yet), diced pepper, Italian seasoning, garlic and paprika. Stir occasionally until the ingredients are soft.
  4. Add the mince to the pan and stir until brown.
  5. Add the tinned tomatoes and the water, stir the sauce well until all the ingredients are well mixed and bubbling.
  6. Reduce the heat to a simmer, if you over boil you can add some more water. 
  7. Once the spaghetti is soft, drain and serve with the sauce on top and garnish with the grated cheese.

Tips for cooking the gluten free spaghetti 

  • Use an oversized pan.
  • Ensure the water is boiling prior to adding the gluten free spaghetti.
  • Once the spaghetti is added to the pan return the lid for two minutes then stir with a spaghetti spoon to ensure it doesn’t stick together.
  • Don’t over cook by checking by eating a bit frequently.

I hope you and your family enjoy this recipe as much as me and mine do. Feel free to add a handful of mushrooms if you like just don’t tell my boyfriend he doesn’t understand them. 

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