The first time I made this bolognese sauce I was ecstatic with the result. It tasted super similar to one made with tomato sauce. My boyfriend was coming to visit so I made a batch and when he rang the door bell I literally ran to him telling him about the sauce. This version isn’t as wet and saucy as using tomato paste but it does balance the tartness and sweetness that tomatoes would normally bring. I normally use beef mince for this and throw in some coarsely chopped veggies that I have on hand. In this case I popped a can of lentils and some cabbage as well.
Gluten free, dairy free, soy free, nut free, failsafe, egg free
- 250g beef mince
- 2 inches of a leek, chopped
- 1 clove of garlic, finely chopped
- 3 heaped tablespoons of the failsafe “tomato” sauce (more if you feel you need it)
- A dash of water
- 1 tablespoon of canola oil
- Sprinkle of parsley for garnish
- Heat up a pan with canola oil and fry off the chopped leek and garlic till the leeks soften and becomes nice and fragrant.
- Pop in the meat and fry it and break it up as you go along.
- Once the meat is cooked add the tomato sauce (it’s just an approximation so go heavy if you like, or do less if you prefer!) and a dash of water if you think it is too thick and dry.
- Serve on some gluten free pasta with a sprinkle of chopped parsley to garnish. I like the Orgran Rice Spirals as they are only made with rice and water.
If you would like to add veggies you can pop them in at the beginning with the leek and garlic if it takes a while to cook (things like cabbage). If they are very quickly cooked, and just need a warm through, like canned lentils, then pop them in around the time when you add the tomato sauce.