Brilliant Bolognese
- Becca Wilson
- Sep 27, 2017
- 2 min read
Need a quick and easy dish that's tasty? This gluten Free Veggie Spag Bol should do it. Well we didn't use spaghetti but anyway...
It's been another busy week of cooking. Last night, while others had burgers, I made myself a portobello mushroom and mozzarella stack in a GF roll. We had sweet potato wedges and roast veg as sides - perfect. Bolognese is what we ate on Sunday for Italian Night. We wanted to try something different from our usual pesto/pasta/roast veg and whilst looking in the cupboards and fridge, we suddenly thought of bolognese. This recipe doesn't require a lot of ingredients (well a lot of the ingredients you may very well have already in the kitchen). Scott and I cooked together because, as I've mentioned before, it's more fun cooking with someone. It was very warming and substantial dish for a colder evening (especially after a long walk):
(Served 4)
Ingredients:
* 1 onion, diced
* 2 garlic cloves, chopped
* 2 pointed red peppers, chopped
* 200g mushrooms, chopped
* 1 courgette, chopped
* 500g Quorn GF mince
* Optional spices - we used smoked paprika
* Optional herbs - we used basil, rosemary and oregano
* 2 tbsp tomato puree
* 350g chopped tomatoes
* 1 tsp muscovado sugar
* 1/2 glass red wine (we used Orkney Red)
* Optional 3 tbsp Philadelphia garlic and herb
* Gluten free pasta to serve ( I always cook too much - usually 100g per person)
Method:
1. Heat oil in an ovenproof dish and add the garlic and onion. Sprinkle in a little smoked paprika.
2. Cook a little then add the peppers, mushrooms and courgette.
3. Cook a little then add the mince.
4. Season and add spices if you wish.
5. Stir in the puree, chopped tomatoes, sugar and wine.
6. Add in herbs if you wish and mix.
7. Leave on the hob to simmer without a lid or put in the oven with a lid at 160°C for 25 minutes.
8. After 5 minutes, we added the philidelphia. At this point, if it needs to reduce more then take the lid off.
9. Once the bolognese is nearly ready, cook your pasta.
10. Dish up and serve with fresh spinach, grated cheese and a cucumber/tomato salad (if you want!).
Easy, peasy. I hope you are enjoying reading my blogs. I have a few drafts at the moment that I'm working on. One about how important it is to stop to reflect, one about my journey with gluten and what products are out there, and then I'd like to share how easy it can be to have a GF Veggie Xmas (sorry I know it's maybe too soon to mention that word). Xmas is always a challenge with different dietary requirements in our house - gluten free, dairy free, vegan, vegetarian, gluten eaters and meat eaters. Wow indeed.
Also, please feel free to subscribe to my blog. All you need to do is submit your email at the bottom of my blog page. Then you get an email if I post a new blog, and you can email me with any comments/what you've tried baking/cooking. I really want to try the PB chocolate fondants that were made on GBBO and veggie feijoada (a Brazilian dish) soon so keep checking in.
Thanks for now,
x gf v x
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