Spaghetti Bolognese

Gluten Free Mummy
This veggie-packed gluten free spaghetti bolognese is probably the most used dinner recipe in my repertoire. It's a delicious and nutritious family meal, and a great way of sneaking some hidden veggies into the diets of picky eaters.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6 people


  • 800 g lean minced beef
  • 3 bell peppers diced (any colour)
  • 1 onion diced
  • 2 garlic cloves finely diced
  • 8-10 mushrooms diced
  • 1 carrot peeled and grated
  • 1 gluten free beef stock pot
  • 1 tbsp tomato purée
  • 680 g tomato passata
  • 1 tbsp rapeseed oil

To Serve

  • gluten free spaghetti cooked al dente
  • 1 tbsp chopped fresh herbs parsley/basil
  • grated parmesan
  • 1 tbsp cracked black pepper


  • Heat a large pan to a low/medium heat. Add 1 tbsp oil.
  • Add the diced onion and garlic to the pan and sauté gently for 5 minutes, to soften. 
  • Add the peppers and mushrooms. Sauté for a further 2 minutes.
  • Turn up the heat to medium/high and add the mince. Cook for 3-4 minutes to brown.
  • Once the mince has browned, add the beef stock pot, tomato passata and tomato purée.
  • Bring to the boil. Once boiling add the grated carrot, then reduce the heat and simmer for 30-35 minutes, until the tomato sauce has reduced to a desirable consistency and the mince is fully cooked.
  • Serve on a bed of gluten free pasta topped with chopped fresh herbs, cracked black pepper and grated parmesan.
Keyword family dinners, gluten free, healthy meal, main course, spaghetti bolognese