Barilla | How to make Gluten Free Spaghetti Bolognese

How to make Gluten Free Spaghetti Bolognese
Serves: 2 people

INGREDIENTS
- 160 g Barilla Gluten Free Spaghetti
- 200g Barilla Bolognese sauce
- ½ onions, finely chopped (30 g)
- ½ celery, finely chopped (30 g)
- ½ onions, finely chopped (30 g)
- 200g beef, mince
- 20g Parmigiano Reggiano, grated
- 25g Extra Virgin Olive oil
- Salt and pepper, as required

METHOD
1. In a large casserole pot, cook chopped onion, carrot and celery in a little extra virgin olive oil for 1-2 mins.
2. Add beef and brown carefully, making sure there are no lumps.
Add the Barilla Bolognese sauce; bring to a simmer and cook gently for 5 mins. Season with salt and pepper as required.
3. Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
4. Drop the Barilla Gluten Free Spaghetti into the water and stir.
Cook according to the instruction on the pack.
5. Drain pasta 1 minute before suggested time, keeping half a cup of cooking water.
6. Combine drained pasta and cooking water in with the sauce, and mix well. Leave to cook for the final minute.
7. Away from the heat, add grated cheese and serve with a drizzle of extra virgin olive oil.

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[jerzy]

Thank you for your simple and direct instructional recipe, this looks very tasty and is exactly what I was looking for :)