Spaghetti bolognaise

1. Place a saucepan on the stove and heat. Add the mince and dry fry until golden brown and strain the fat off.
2. Then add the onion and carrot to the mince and continue to fry until soft. Add the garlic puree and stir in.
3. Add the chopped tomatoes and tomato puree and cook for a further 15 minutes then add the chopped basil.
4. While the bolognaise is cooking bring a pan of water to the boil and place the gluten free spaghetti in for approximately 12 minutes or until tender.
5. Once cooked strain and serve with bolognaise.

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