Dice the onion, carrots and celery finely. Gently cook them in a tablespoon of water or oil until soft, in a large pan at a medium heat. Once soft, add the minced beef to the pan and season well with salt and pepper. Cook the mince through until it has all browned to ensure it is all cooked. When the minced beef is brown drain off any excess fat (to make your bolognese healthier).

Put the pan back on the heat with the mince, onion, carrots and celery. Add sliced mushrooms and a chopped red pepper to the pan. Add one can of chopped tomatoes, tomato puree, mixed herbs and a crumbled gluten-free stock cube. Let your pan simmer for at least 30 minutes with the lid on. Stir occasionally.

Cook the gluten-free spaghetti according to the instructions on the packet. Strain the spaghetti and spoon the bolognese on top.

Grate some fresh parmesan and sprinkle over the dish for added flavour and an Italian touch.