Spaghetti

This comes from Lisa Jo Bolton, my daughter, who needs a gluten-free diet.

GF spaghetti

Sauce—Hunt’s makes several sauces that are gluten-free, including their “traditional”, “mushroom” and “garlic and herb.” Browned meat and veggies make nice additions.

(The labels don’t say GF, but I’ve read ConAgra tries to show gluten-ingredients when present. This brand is inexpensive, especially on sale. I often use it when I have company, making regular noodles for them, and gluten-free for me.)

Noodles—a Celiac person can bring their own pasta (i.e. rice, rice and corn, or quinoa) for their portion. I’ve also put the sauce on a baked potato.

Her mom uses this recipe:

1 pound (about 450 grams) hamburger (beef mince)

1 can tomato puree

1 can chopped tomatoes

1 onion

1/2 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon fresh chili (or something hot, optional)

200 grams frozen spinach (optional)

lite cottage cheese (optional)

grated Edam or Parmesan cheese

1 package (375 grams) GF noodles

Brown hamburger. Add the rest of the sauce ingredients and simmer. Heat spinach and drain. Cook noodles according to package. Be sure to rinse noodles. Layer noodles, sauce, spinach, cottage cheese, more sauce, cheese.