Gluten-Free Bolognese Bake with Cannabis Oil

Prep Time: 25 mins

Cook Time: 1 hr 10 mins

Servings: 8 servings

Ingredients:

Bolognese Sauce:

• 15ml olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 500g pork and veal mince
• 125ml red wine
• 560g bottle tomato passata
• 250ml Massel salt-reduced chicken-style stock
• 60ml milk
• 1-2 teaspoons cannabis oil (adjust based on desired potency)
• 3 sprigs fresh rosemary, leaves removed
• 3 dried bay leaves
• 80ml fresh continental parsley leaves, finely chopped
• 250g dried gluten-free penne pasta
• 75g coarsely grated mozzarella
• 40g finely grated parmesan
• Fresh basil leaves, to serve

Bechamel Sauce:

• 40g butter
• 35g gluten-free corn flour
• 750ml milk
• 55g coarsely grated mozzarella
• Ground white pepper, to season

Directions:

For the Bolognese Sauce:

1. In a large frying pan over medium-high heat, heat the olive oil.
2. Add the chopped onion and cook, stirring, for about 5 minutes until golden. Add garlic and cook for another minute until aromatic.
3. Increase the heat to high, add the pork and veal mince, and cook, stirring to break up any lumps, for 6-8 minutes until the mince changes color.
4. Pour in the red wine and cook until the liquid reduces.
5. Add the passata, stock, milk, cannabis oil, rosemary, and bay leaves. Season to taste. Reduce heat to medium-low and simmer for 30 minutes or until the mince is tender and the liquid reduces. Stir through the chopped parsley.
6. Meanwhile, cook the gluten-free pasta in a large saucepan of salted boiling water until al dente. Drain and rinse under cold running water.

For the Bechamel Sauce:

1. In a medium saucepan over medium heat, melt the butter.
2. Add cornflour and stir for about 30 seconds.
3. Remove the pan from heat and whisk in the milk. Return the pan to heat and cook, stirring, for 4-5 minutes or until the mixture boils and thickens. Remove from heat and allow to cool slightly, then stir in the mozzarella and season with salt and white pepper.

Assembling and Baking:

1. Preheat oven to 200°C (180°C fan-forced).
2. Brush a 3L (12-cup) ovenproof dish with oil.
3. Stir the cooked pasta into the Bolognese mixture along with half of the bechamel sauce.
4. Pour the mixture into the prepared dish. Top with the remaining bechamel sauce, then sprinkle with mozzarella and parmesan.
5. Bake for 25 minutes or until golden on top.
6. Let the dish cool for about 10 minutes before serving. Sprinkle with fresh basil leaves for garnish.