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Free-From Spaghetti Bolognese

Free-From Spaghetti Bolognese

< 1 minute read time

By Sal Hanvey, one of our Nutrition and Culinary specialists, who has a real passion for finding ingredient substitutes and alternatives for those with food intolerances, or allergies, without compromising on nutritional value or taste. 



Take the puy lentils and 400ml of water and bring to the boil with 1 garlic cloves, and a little salt for 20 mins approx.  Add a pinch of sugar and black pepper, cover and let it rest for 10 mins on the side.  Turn off heat.  Meanwhile, in a large saucepan, add a glug of olive oil and chop down 2 onions and fry and sweat covered for 5 mins. Chop 3-4 garlic cloves and add to the onions with a little sprinkle of water if it starts to stick. 

Take off lid or onion mix and add 3 tbsp of Tomato puree, put on a high heat and fry for 2 mins.  Stirring occasionally.  Add salt and pepper. 

Add 300ml of a good red wine or stock, the lentils that you had set aside and 1 tin of tomatoes and 2 bay leaves.

Reduce to a low heat and simmer for 20 mins approx.  Half way through add a knob of butter and a tbsp of brown sugar. 

When ready, serve with parmesan or nutritional yeast and black pepper and serve with spaghetti of choice. 


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