Gluten Free, Egg Free & Nut Free
PREP TIME: 30min
COOK TIME: 30min SERVES: 6
500g mince beef
400g tin of diced tomatoes
½ cup water
1 bunch chives, finely diced
1 large carrot, finely diced
2 tbsp garlic oil
3-5 basil sprigs
3 tbsp olive oil
500g penne pasta - gluten free / egg free
2 cups mozzarella cheese, grated
1 tbsp salt
1 tsp ground pepper
Spray Olive oil
Step 1: Preheat oven to 180°C and grease a large baking dish with spray oil.
Step 2: Heat oil in a large nonstick fry pan over low-medium heat.
Step 3: Gently fry mince with chives, carrot and garlic oil, until browned.
Step 4: Add passata, diced tomatoes, water, basil, salt and pepper.
Step 5: Simmer over a low heat for 20 minutes, stirring occasionally.
Step 6: Meanwhile, cook the gluten free Rigatoni until Al dente (see packet instructions) and drain.
Step 7: Remove fry-pan from heat. Toss Penne through Bolognese sauce and coat well.
Step 8: Stir 1 cup of mozzarella cheese through the Rigatoni Bolognese.
Step 9: Transfer the Penne Bolognese to the baking dish, and top with another cup of mozzarella. Cover the dish with foil.
Step 10: Bake for 20 minutes covered. Remove the foil and bake for another 10 minutes uncovered.