Spaghetti Bolognese

  • 1 Jar of Ally’s Tomato-Free Sauce
  • 3 Cloves of Garlic (finely chopped)
  • 2 Onions (finely chopped)
  • Olive Oil
  • 500g Minced Lamb
  • Spaghetti
  • Fresh Basil and Parmesan Cheese (or dairy free alternative) to taste


In a large frying pan, brown the onions, garlic and minced lamb in a little olive oil.  Pour in the whole jar of Ally’s Tomato-Free Sauce and bring to the boil. Turn down the heat to simmer gently.

Cook the spaghetti as per the instructions on the pack.

Allow your Bolognese sauce to simmer for 15 minutes, stirring occasionally. Add your bolognese sauce to your cooked and drained spaghetti. Try to time it so that the spaghetti is cooked by the time the bolognese sauce is ready to avoid your spaghetti sticking together.

Gently mix the spaghetti in the bolognese sauce. Add a handful of chopped basil and a sprinkle of grated parmesan (or dairy free alternative) to taste. Serve immediately.


2 thoughts on “Spaghetti Bolognese

  1. I thought I was the only one with this allergy, glad I’m not, the recipes are great, and all the information has been of great help.

    1. It is really deioilcus. I think, given the choice, our toddler would drink it rather than freeze it My husband gave it his highest mark of praise “oh, this is worth it. It’s restaurant sauce good.”

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