Recipe of the Week - Dinner


Gluten-Free Spaghetti Bolognese


One-pot meal

Difficulty: Easy


It's nourishing and comforting, easy to prepare and budget-friendly. It keeps for a few days in the fridge or freezes well into portions if you're a little time-poor.  


The important thing to do is to slowly cook your spaghetti bolognese over a slow heat for 1 hour or until the flavours have married perfectly in the pot.



  • 1 onion, chopped

  • 80 g celery, finely chopped

  • 250 g organic grass-fed beef mince

  • 800 g ripe Roma tomatoes, chopped

  • 1 tablespoon salt-reduced tomato paste

  • flaked sea salt to taste

  • Grana Panado or Parmesan to serve, grated

  • fresh chopped parsley to garnish



  • 800 g zucchini

  • 2 handfuls baby spinach leaves

  • 2 tablespoons pesto



  • 60 g basil leaves, chopped

  • 60 g parsley leaves, chopped

  • 30 g grated parmesan

  • 30 g pumpkin seeds

  • 1 clove garlic, smashed

  • 80 ml extra virgin olive oil

  • Pinch sea salt, flaked





1. Saute onion until brown.

2. Add mince and cook through for a few minutes over a high heat until brown.

3. Add celery and tomatoes and mix through.

4. Cover and cook for 10 minutes, stirring occasionally then add the tomato paste. Cook until the sauce is lovely and rich.

5. Season to taste with a little flaked sea salt then remove from the heat to serve.




1. Run the zucchini along a mandolin to form nice long spaghetti strips. Or use a julienne slicer.

2. Toss zucchini in a pan over a medium heat for 1 – 2 minutes with a little pesto and spinach.

3. For each serve allow 200 g zucchini and 50 g spinach.

4. Divide zucchini spaghetti onto serving BOWLS and top with bolognese sauce, chopped parsley and grated Parmigiano-Reggiano.

5. Serve immediately and enjoy.

PESTO Combine ingredients into a food processor and taste for seasoning. Alternatively chop by hand using a Mezzaluna herb chopper

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