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How to make gluten free spaghetti bolognese suitable for celiacs

Updated on August 20, 2012
Spaghetti Bolgnese
Spaghetti Bolgnese | Source

Many of us, who suffer from celiac disease, have to cook for a family. It is sometimes difficult to find a recipe which will suit all the family and not involve making too many separate meals. It is quite important in this day and age to make most of your meals from scratch using fresh ingredients as so many shop bought meals have gluten or hidden amounts which can build up in your system and cause havoc, even if you are fairly tolerant of gluten.

I have devised a recipe which can be used and adapted by all the family. The only difference is with the pasta- I cook two lots of pasta- it does not seem right to inflict gluten free pasta on the rest of the family!

3 stars from 1 rating of Gluten free spahetti

Cook Time

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: Serves 4


  • 1 lb or 450grm Minced/Ground beef
  • 1 Onion, optional/chopped
  • 1 Garlic Clove, optional/chopped
  • 2 rashers Bacon, optional/chopped
  • 1 tin of tomatoes, chopped
  • 3 tsp Gravy granules/browning, Gluten free
  • 2 tsp Tomato paste /ketchup, Gluten free
  • spaghetti (see packet), Gluten free


  1. Fry the mince in a heavy bottomed pan with the diced bacon, onion and garlic, if you are using. Do not add any fat if at all possible. The meat goes from pink to brown, stir the meat until it is all brown and then drain off any fat.
  2. Transfer to a saucepan and add the tinned tomatoes and stir.
  3. Add a good dollop of tomato paste or ketchup ( in the UK the dollop is a generous measurement according to taste), stir the mixture to make sure that the ingredients are well mixed
  4. Add up to 3 teaspoons of gravy granules and stir. If the mixture looks a bit dry add some water. Simmer on a low heat for about twenty minutes to ensure that it is cooked thoroughly
  5. Cook the pasta as per the manufacturers instructions. I always find it best to stir the gluten free pasta regularly and rinse it in boiling water to get rid of the somewhat gooey film that can happen with the pasta. If you don't like the taste of gluten free spaghetti try shapes such as fusilli where the sauce mixture can merge into the pasta and overcome the taste! On occasion I have used rice rather than pasta which makes for an interesting dish.


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    • CASE1WORKER profile image

      CASE1WORKER 7 years ago from UNITED KINGDOM

      Sally's Trove- I wonder if this is a "British thing" em they are granules that when you add water to them it becomes gravy. If you stir over a medium heat they gradually thicken the sauce. This is why you have to check the ingredients as for example Bisto who make them do one type that has gluten in and another (more expensive of course) that does not have gluten in. Google Bisto and you will see what the produce is

    • Sally's Trove profile image

      Sherri 7 years ago from Southeastern Pennsylvania

      What are gravy granules? I've never heard of these.

    • CASE1WORKER profile image

      CASE1WORKER 7 years ago from UNITED KINGDOM

      Thanks Rob, usually they just use the flour to thicken it a little- rather than use corn flour which is probably more expensive

    • Rob Hanlon profile image

      Rob Hanlon 7 years ago from Epicentre of everywhere

      I bought some Gluten-free Tomato Ketchup recently - it tastes just the same as ordinary, which kind of amazed me.

      Great Hub !