Wednesday, 16 April 2014


We received a lovely parcel from the good people at Barilla.  They recently launched their gluten free range including various styles of pasta and sauces.  Inspired by our care package, I cooked my classic Spaghetti Bolognese recipe with Barilla's gluten free spaghetti for a mid week get together dinner with all MDB contributors.  We were amazed how similar the gluten free version was to its wheat cousin.  The only difference I could tell was that the gluten free pasta had more of a fine rough texture compared to the slippery, smooth wheat pasta.  All in all though, we all agreed that the use of corn and rice flour made a great wheat pasta alternative for those who have a gluten intolerant.


 2 sticks of celery
1 large onion
1 large carrot
2 tbs olive oil
3 cloves of garlic, crushed
250g pork mince
250g beef mince
1 1/2 cups red wine
1 can of diced tomatoes (400g)
1 tbs dried oregano
1 tbs dried basil
2 bay leaves
2 sprigs of rosemary
1 tbs sugar
1 large jar of traditional tomato pasta sauce (690g)
salt and pepper to taste
750g gluten free spaghetti

Serves 6


Dice celery, onion and carrot.

Heat olive oil in a large fry pan and saute the celery, onion and carrot.  Once the vegetables start to become transparent, add garlic and stir.

 Add the pork and beef mince and break up the meat as much as possible with a wooden spoon.

Continue stirring until mince is cooked.

Add red wine, canned diced tomatoes, herbs and sugar. 
Combine with the traditional tomato pasta sauce and bring to the boil.

Turn down the heat to low and simmer for about 30 minutes until the sauce thickens.

The sauce is ready once about half the liquid has evaporated. Season with salt and pepper.

In the meantime, while the sauce is simmering, it's time to cook the gluten free spaghetti.  Boil water in a large pot.  Add spaghetti to the boiling water.  To keep long strands of spaghetti, slowly and gently push the uncooked pasta into the pot until the whole length of the spaghetti strands are submerged into the water.  Using a pasta scoop, continuously move and separate the individual strands of spaghetti.  Cook to al dente.

 Drain the water and divide the cooked spaghetti into bowls.

 Top the pasta with the bolognese sauce.

 Serve with freshly grated Parmesan cheese on top.  Enjoy.

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