400 g soya mince
6 garlic cloves
1 and 1/2 red chilli
2 cans chopped tomatoes, organic
2 tbsp tomato paste, organic
1 tsp oregano
1 tsp Italian spice blend, from Kryddhusid
1 tsp chilli flakes
1 handful fresh basil
salt and black pepper
1/2 cup water (or red wine)
olive oil for frying
Peel and chop onion, garlic, chilli and basil. Leave a few leafs of the basil for garnish. Heat the oil in a big skillet and fry the onion, garlic and chilli for a bit. When the onion has taken on a golden colour add the soya mince and fry for about 5 minutes. It doesn’t brown the same way as meet mince, but that doesn’t matter.
Add the spices and fry the mixture for a minute or two before adding tomato paste, tomatoes and water.
Let it simmer on medium heat for about 20 minutes.
There’re several types of gluten-free pasta out there. You’ll just use the one you prefer. When it comes to taste and texture brown rice pasta is closest to the traditional one. I also like some pasta types that are made from chickpeas and quinoa.
This recipe is sponsored by Kryddhusid.
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