For lack of anything else to really talk about, I’ll tell you about tonight’s dinner. Now, spaghetti bolognaise is one of those dishes that every family makes – and pretty much every family makes it differently. Here’s our family’s variation:
What you need:
-a couple of carrots
-tomato sauce (home-made)
-lots of cheese (Minichol [soy] or Bio [coconut] are our favourites)
What to do:
1-Grate the carrots and the zucchini
2-Put the mince, carrots, zucchini, and tomato sauce in the first saucepan
3-Simmer on a low heat for a very long time, or until cooked
4-Put pasta and water in the second saucepan, and cook
5-Thicken cooked mince stuff in first saucepan (with cornflour slime)
8-Serve and enjoy!
Note: You can make lasagne with the same recipe, plus white sauce:
More things you need:
-1/2 tin of coconut cream (let it stand, so you get the really thick top half)
-the same amount of another milk, such as soy, oat, or rice
-Nuttelex (or another margarine)
-a shallow dish
What to do:
1-Steps 1-3 above
2-Step 5 above
3-Pour coconut cream and milk into saucepan
4-Add grated cheese and heat until melted
5-Add cornflower and stir with a whisk
6-Layer mince, white sauce, and uncooked lasagne sheets in shallow dish
7-Finish with lasagne sheets and white sauce, and sprinkle cheese and a little paprika on top
8-Bake in oven until golden-brown
9-Serve and enjoy!
Another Note: steps 3-6 immediately above make white sauce (or cheese sauce, depending on what you call it).
*Orgran makes good gluten-free pasta, although it has maize starch. Our favourite is San Remo’s “brown rice” range, which is gluten AND corn free, and comes out with a texture indistinguishable from “real” pasta.