Gluten-Free Spaghetti Bolognese with Veggie-Based Pasta
The classic you love, made better. A slow-simmered meat sauce—or plant-based, your call—piled high over Veggiecraft Spaghetti. Gluten free, a good source of protein, and every bit as satisfying as the original. Sunday sauce, sorted.
45 minutesServes 4-6
Cooking Instructions
In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook for 3-5 minutes.
Turn the heat to high and add the beef. Cook, breaking the meat with a wooden spoon, until browned.
Add the red wine and let the alcohol cook off for one minute.
Add the bouillon cube, crushed tomatoes, sugar, bay leaves, thyme, salt, and pepper. Bring to a simmer then turn the heat down to medium and cook for 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the Veggiecraft Zucchini Spaghetti according to the package instructions.
Serve the bolognese sauce over spaghetti. Garnish with fresh parsley and parmesan.
