Spaghetti Bolognaise & Lasagne were my two most requested dinners when I was young – I’m sure my Mum must have gotten tired of making them! They were also the first dishes I learnt to make when I moved out of home, before that my specialty was melted Cheese on Toast…To this day I still love a good Bolognaise, except now I make it without the smelly Mince-meat (which used to make me gag when I was cooking it!). This recipe is pretty basic as I just used what I had around that night, but feel free to add some other veggies if you like – Eggplant, Courgettes or Carrots would go well too. You could also roast your veg first, rather than pan-fry, and then add them to the Tomato Sauce before blending, mmm…The ultimate comfort food – tastes just like Mum’s Bolognaise!
Ingredients: (2-4 servings)
1 pkt. Gluten-free Spaghetti Pasta
1 clove Garlic, minced
1/2 Onion, diced
1/2 each of Red Bell Pepper & Yellow Bell Pepper, diced
1 Tomato, diced
1 tin crushed Tomatoes (Fire roasted is good)
handful of Kalamata Olives, halved
3-4 Sundried Tomatoes, rehydrated & chopped
pinch each of dried Basil & Oregano
a few leaves of Fresh Basil, chopped finely
Optional: 1/2 tsp. Red Pepper Flakes (if you want it to have a bit of spice…)
- Boil water with a dash of Olive Oil & Salt, and cook Pasta according to instructions on packet.
- In a large Saucepan heat some Oil and sauté Onions until they begin to soften. Add Garlic and sauté until it begins to release its aroma, then add Bell Peppers and pan-fry until they begin to soften.
- Add Tomato, dried Herbs, optional Red Pepper Flakes, and Sundried Tomatoes, and stir to combine. Pour in the tin of Tomatoes, bring to a boil and then turn down to simmer (add a little water if mixture looks too thick). Allow to cook on low until the vegetables are cooked & softened (about 15mins.), then add Olives & Basil and remove from heat.
- With a hand blender (or in a blender), purée the Sauce leaving about half of it chunky. Add drained Pasta, and serve in a big bowl…