NO-FUSS BOLOGNESE

I have recently ceased eating all gluten and dairy products, which has been extremely difficult for me. What surprised me is that not eating dairy is much harder than not eating gluten/wheat. Do you have any idea how many tasty items dairy is in? We won’t even discuss chocolate or ice cream! How about every single type of cheese, lasagna, pie and dessert known to man? It’s been a tough week, but I’m feeling so much better than when I was consuming it. This no-fuss Bolognese is a dish I made mid week, which tasted delicious for how simple and easy it was to make. I encourage you to add cheese if you are not dairy intolerance! Try to find eschallots if you can, they are like a fresh onion and are such more narrow and smaller in size than brown onions. They are purple in appearance (when you remove the brown skin) and taste divine.

INGREDIENTS

• 500g lean beef mince 
• 2 large carrots, chopped as finely as you desire
• 500g gluten free pasta
• 1 teaspoon grape seed / olive oil 
• 2 garlic cloves, finely diced 
• 1 eschallot, finely chopped
• 1 x 400g tin of diced tomatoes 
• a pinch of sea salt 

COOKING 

1. Bring a large saucepan of water and salt to the boil. When boiled add pasta and cook, stirring occasionally, for around 7-10 minutes or until pasta is just tender. When cooked, drain well by placing under cold water. Place pasta in a large serving bowl. 

2. Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and eschallots and cook, stirring constantly, for 2 minutes or until onion has softened. Add carrots and cook for around 2 minutes, stirring. Add mince and cook, breaking up the lumps with a metal spoon, until the mince is browned. Add the diced tomatoes to the frying pan and simmer, cooking on low heat for around 10 minutes or until the tomato juice has been absorbed.

3. Remove from heat and place bolognese sauce on top of the cooked pasta. Add cheese if desired. 

Serves / 4 

Total Preparation time / 5 minutes 

Total Cooking time / under 30 minutes 

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