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Gluten-free bolognaise bake recipe
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Enhance this cheesy bake with fresh torn basil for a flavorful twist. Enjoy delicious leftovers the following day!
Ingredients:
  • 3 dried bay leaves
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g pork and veal mince
  • 125ml (1/2 cup) red wine
  • 560g bottle tomato passata
  • 250ml (1 cup) salt-reduced chicken style stock
  • 60ml (1/4 cup) milk
  • 3 sprigs fresh rosemary, leaves removed
  • 82.50 ml fresh continental parsley leaves, finely chopped
  • 250g dried gluten-free penne pasta
  • 75g (3/4 cup) coarsely grated mozzarella
  • 40g (1/2 cup) finely grated parmesan
  • Fresh basil leaves, to serve
  • 40g butter
  • 35g (1/4 cup) gluten-free cornflour
  • 750ml (3 cups) milk
  • 55g (1/2 cup) coarsely grated mozzarella
  • Ground white pepper, to season
Instructions:
  • - In a large frying pan over medium-high heat, heat oil until shimmering. Sauté onion, stirring occasionally, for about 5 minutes until golden brown. Add garlic and sauté for about 1 minute until fragrant. Turn the heat to high, add mince, and cook while breaking up any clumps with a wooden spoon for 6-8 minutes until the mince changes color.
  • Pour the wine into the frying pan and simmer until slightly reduced. Stir in the passata, stock, milk, rosemary, and bay leaves. Season with salt and pepper. Simmer gently for 30 minutes until the meat is tender and the sauce thickens. Finish by gently mixing in the parsley.
  • Cook the pasta in a large saucepan with salted boiling water until al dente, then drain and rinse under cold running water.
  • In a saucepan over medium heat, melt butter. Add cornflour and stir for 30 seconds. Remove from heat, whisk in milk, then return to heat. Cook and stir for 4-5 minutes until mixture boils and thickens. Remove from heat, cool slightly, and stir in mozzarella. Season with salt and white pepper.
  • Begin by preheating the oven to 200C/180C fan forced. Use a 3L (12-cup) ovenproof dish, brush it with oil, then mix the pasta into the mince mixture and add half of the sauce. Pour this into the dish. Layer on the remaining sauce, mozzarella, and parmesan. Bake for 25 minutes until golden, then let it sit for 10 minutes to cool slightly before serving. Garnish with basil.

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