Vegetable Spaghetti Bolognaise
2 tablespoons olive oil
350g pack minced meat (can be turkey, lamb, pork or beef)
1 onion, peeled and diced
1 large carrot, peeled and diced
200g mushrooms, sliced
1 x 400g can chopped tomatoes
1 teaspoon dried mixed herbs
250ml gluten free vegetable stock
Salt and pepper, to season
400g gluten free spaghetti
Parmesan cheese, grated
Heat the oil in a large frying pan, and brown the mince, breaking it up. Once browned through, remove from pan.
Place the onion and carrot in the pan and cook over heat, stirring frequently, for about 10 minutes, until the onion is soft. Add the mushrooms and stir fry for a few minutes more.
Tip the tomatoes into the pan with the herbs and stock, then stir well to make a sauce.
Stir the mince into the sauce, season with salt and pepper, then cover and simmer for 12 minutes, until the vegetables are cooked and the mixture is saucy rather than wet.
Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and boil according to pack instructions until just tender.
Drain the spaghetti and pile into four bowls. Spoon the sauce on top, then generously top with the parmesan cheese. Serve with a salad.
Strawberries with Red Wine Syrup
3 punnets strawberries, washed, hulled and cut in half
⅓ cup caster sugar
125ml dry red wine
250ml light sour cream
Combine strawberries and sugar in a large bowl and toss to mix; add wine.
Let stand at room temperature for 1-2 hours, or until sugar dissolves and syrup forms, tossing occasionally.
With a slotted spoon, divide berries into individual dessert bowls.
Top with a dollop of sour cream. Spoon syrup over.