Rice and risotto dishes that taste as great as they make you feel.
Gluten free Spaghetti with meat, tomato and aubergine ragu
What you need
- [ ] 80g Riso Gallo gluten free Spaghetti
- [ ] 50g minced beef
- [ ] 1 tablespoon of extra virgin olive oil
- [ ] 100g cherry tomatoes
- [ ] 10g chopped onion
- [ ] 50g aubergine
- [ ] 100ml red wine
- [ ] Salt
- [ ] Basil
How to prepare:
Fry the onion with a little oil in a pan, add the mince and brown on a low heat, add the red wine and leave to evaporate. In the meantime, wash the tomatoes and cut into quarters, then add to the meat and leave to cook for 10 minutes.
Cut the aubergines into slices and fry the slices separately then cut into cubes.
Cook the spaghetti in plenty of boiling water.
Add the cooked spaghetti to the sauce, add the aubergines and basil, season, mix and serve.