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  • Writer's pictureCatherine Walker

Rotini with Bolognese

Serves 4-6


1 box rotini pasta (gluten free pasta works)

2 small yellow onions finely chopped

1 lb of ground beef

3 cloves garlic minced

3 cups crushed tomatoes or good tomato sauce

3 tablespoons olive oil

½ teaspoon dried oregano

½ teaspoon dried basil

5 fresh basil leaves chopped


Black pepper

¼ teaspoon red chili flakes

¼ cup Dairy free mozzarella cheese

¼ cup arugula micro-greens


In a large stock pot filled with lightly salted water, bring the water to a boil and add the pasta. Cook the pasta until it is al dente, or cooked to your liking. Drain the pasta and set aside. In a large pot, cook the onions in the olive oil until they are soft. Add the oregano, basil, and chili flakes and cook for another minute. Add in the ground beef and cook until the beef is tender and not pink anymore. Stir in the minced garlic, salt, and black pepper. Finally, add in the tomato sauce, stir, and bring to a simmer. Simmer for 10 minutes and toss in the cooked pasta, and chopped fresh basil. Remove from heat and serve hot. Sprinkle with the dairy free mozzarella cheese, and garnish with the micro-greens.

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