GLUTEN FREE awareness magazine March 2019 | Page 19

VEGEMITE Bolognese
1 onion, finely chopped
Olive oil, to taste
2 cloves garlic, crushed
6 rashers smoked-streaky bacon, chopped
2 sprigs fresh rosemary, chopped
500g minced beef
1 tablespoon Gluten Free VEGEMITE
1 small tub sun-dried tomatoes, blitzed in food processor
2 x 400g tins cherry tomatoes
Dash balsamic vinegar
Salt and pepper, to season
1 packet gluten free spaghetti
Parmesan cheese, grated, to taste
Black pepper, to taste
Recipe kindly supplied by
Bega Cheese Limited
In a large frying pan, sauté onion in olive oil until soft, add
garlic and bacon then sauté until the fat in the bacon starts
to render. Add rosemary and mince, and cook to separate
the mince, until browned. Add VEGEMITE, sun-dried
tomatoes, tinned cherry tomatoes and balsamic vinegar.
Simmer for 1 hour, until the sauce is rich and delicious.
Meanwhile, cook spaghetti following directions on pack.
Taste Bolognese sauce and season if required (the sauce
may not need much seasoning due to the saltiness of the
bacon).
Serve with al dente spaghetti and a generous sprinkle of
freshly grated Parmesan and pepper. Enjoy!
Serves 4