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Weeknight beef bolognese

15 min prep · 35 min cooking · serves 4

A quick beef and tomato sauce with plenty of carrot, tossed through gluten-free penne. It is mild enough for children and freezes well, so it is worth making double.

  • Freezer friendly
  • Kid friendly
  • Crowd pleaser
  • Gluten-free
  • Dairy-free
  • Nut-free
  • Dinner

Ingredients

  • 500 g beef mince (ground beef)
  • 400 g gluten-free penne
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 1 tin chopped tomatoes (400 g)
  • 2 tbsp tomato purée (tomato paste)
  • 200 ml gluten-free beef stock
  • 1 tsp dried oregano
  • salt and black pepper

Method

  1. Warm the oil in a wide pan and cook the onion and carrots gently for 8 minutes.
  2. Add the garlic and oregano for a minute, then the mince. Break it up and brown it properly for about 5 minutes, until no pink remains, because that is where the flavour comes from.
  3. Stir in the tomato purée, then the tomatoes and the stock. Simmer for 20 minutes.
  4. Cook the penne while the sauce simmers. Gluten-free pasta goes from firm to soft quickly, so start tasting two minutes before the packet says.
  5. Season, then stir the drained pasta through the sauce rather than sitting the sauce on top of it.