...Without it turning into wallpaper paste.
The mistake most people seem to make is to treat gluten-free pasta in exactly the same way as regular pasta. Nine times out of ten this ends up in the pasta being overcooked and, without the gluten holding it all together, it just turns into a gelatinous mess. Not really what you want to accompany your bolognese.
The trick is all in the timing: take a look at the instructions on the back of the packet and try reducing the cooking time by around 3 minutes, brands will vary but I find most only take around 7 minutes to cook - a few minutes more and it will fall apart!
Try it out for yourself, reduce the cooking time and you should see better results, if it's still a little al dente try leaving it for a minute at a time and keep checking.