Two plates of Gluten-Free Blonde Bolognese on a stoneware plates ready to serve.

Gluten-Free Blonde Bolognese

Clock icon
35 Minutes Prep
35 Minutes Total
Pie icon
6 Servings

A flavoursome “bianco” variation of an Italian classic, our Gluten-Free Blonde Bolognese bypasses traditional tomato base in favour of smoky pancetta and chicken stock for a fresh dinner option that’s perfect in warmer months.

Ingredient List

  • Small check mark in a circle icon 2 tablespoons olive oil, plus extra to drizzle
  • Small check mark in a circle icon 40g pancetta, finely diced
  • Small check mark in a circle icon 1 clove garlic, crushed
  • Small check mark in a circle icon 1 brown onion, finely diced
  • Small check mark in a circle icon 1 celery stalk, finely diced
  • Small check mark in a circle icon 1 carrot, peeled and finely diced
  • Small check mark in a circle icon 1/2 small bunch fresh thyme, leaves picked
  • Small check mark in a circle icon Salt, for seasoning
  • Small check mark in a circle icon Freshly ground black pepper, for seasoning
  • Small check mark in a circle icon 750g lean pork mince
  • Small check mark in a circle icon 80ml dry white wine
  • Small check mark in a circle icon 500ml gluten-free chicken stock
  • Small check mark in a circle icon 280g pack Latina™ Fresh Gluten Free Lasagne Sheets
  • Small check mark in a circle icon 35g butter
  • Small check mark in a circle icon 120g baby spinach leaves
  • Small check mark in a circle icon Parmesan shavings, for serving

Preparation

  1. Heat oil in a large frying pan over low-medium heat. Add pancetta, garlic, onion, celery, carrot and thyme and sauté, stirring occasionally, for 5-6 minutes until soft and fragrant. Season to taste with salt and pepper.
  2. Increase heat to medium-high, add the mince and cook, stirring occasionally, until the mince is no longer pink. Drain off and discard any excess liquid and return pan to a high heat. Add wine and cook, scraping the bottom of the pan with a wooden spoon, until the liquid evaporates. Add the stock and simmer for 10 minutes or until most of the stock has been absorbed. Season to taste.
  3. Meanwhile, bring a large saucepan of water to the boil. Cook the lasagne sheets, two at a time, for 2 minutes or until soft. Transfer to a large plate with a slotted spoon and drizzle with a little olive oil to prevent sticking while you cook the remaining sheets.
  4. Remove the frying pan from the heat, stir in butter and baby spinach and continue to stir until the spinach has wilted.
  5. Onto each of 6 plates, lazily arrange one cooked pasta sheet. Top each with a large spoonful of the Bolognese sauce, then drape over another sheet and repeat with more Bolognese sauce, making sure each plate has the same portions. Drizzle with a little olive oil and serve sprinkled with shaved Parmesan.

Tips

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Although most of the alcohol is cooked off, if you prefer a completely wine-free meal, substitute for a little extra chicken stock.
  • If you have extra time, simmering the mince in the stock for longer will result in a richer and more flavourful sauce. Just double the amount of stock and simmer at a lower temperature until almost completely absorbed.

Featuring

Gluten Free Lasagne Sheets 280g
Gluten Free Lasagne Sheets 280g