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Buckwheat noodles with spicy bolognaise (gluten-free)

Name: Buckwheat noodles with spicy bolognaise (gluten-free)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /asian, /italian
Ingredients: 20ml (1 tablespoon) olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 300g pork mince; 20ml (1 tablespoon) tamari sauce; 1/2 teaspoon ground cinnamon; 1/2 teaspoon dried chilli flakes; 1 tablespoon mild paprika; 150ml dry white wine or sherry; 425g can crushed tomatoes; 170ml can tomato juice; 1/2 cup chopped coriander leaves, plus a few whole leaves, to serve; 300g buckwheat noodles; 1/2 telegraph cucumber, sliced

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10m

25m

Buckwheat noodles with spicy bolognaise (gluten-free)

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For those of us who can't eat gluten, buckwheat pasta with bolognaise sauce is a delicious dinner alternative.

20ml (1 tablespoon) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
300g pork mince
20ml (1 tablespoon) tamari sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon dried chilli flakes
1 tablespoon mild paprika
150ml dry white wine or sherry
425g can crushed tomatoes
170ml can tomato juice
1/2 cup chopped coriander leaves, plus a few whole leaves, to serve
300g buckwheat noodles
1/2 telegraph cucumber, sliced

Method

1.

Place oil in a saucepan over medium heat. Add onion and cook, stirring, until it softens. Add garlic and pork and cook, stirring, until meat has browned, breaking up any large lumps of meat with a fork. Add tamari sauce and spices and cook for 1 minute, then add wine and simmer for 2-3 minutes. Add tomatoes, tomato juice and seasoning.
2.

Reduce heat to low and cook for 8-10 minutes until reduced and thickened. Stir in coriander.
3.

Cook the noodles according to packet directions. Drain and divide between bowls. Top with bolognaise sauce and garnish with cucumber and the whole coriander leaves.