Gluten Free Low FODMAP Spaghetti Bolognese
A gluten free friendly, low FODMAP version of Spaghetti Bolognese.
Servings 4
Ingredients
- 1 tbsp garlic infused olive oil (brand: Cobram Estate)
- 1 tbsp onion infused olive oil (brand: Cobram Estate)
- 2 tbsp tomato paste
- 1 carrot finely grated
- 1 zucchini finely grated*
- 1 tbsp oregano ideally fresh, chopped
- 500g mince beef, chicken or turkey
- 2 cups crushed tomatoes canned*
- 3 bay leaves
- Sea salt and black pepper
- Fresh Basil Leaves
To serve:
- 4 serves gluten free pasta (low FODMAP friendly)
Instructions
- Heat garlic infused olive oil and onion infused olive oil into a deep saucepan. Sauté tomato paste, grated carrot and zucchini and stir until softened. Add oregano and stir through. Remove vegetables from pan and set aside.
- Cook mince for 6 - 8 minutes over medium heat, breaking meat up regularly with your spoon and stirring until cooked. Spoon out excess oil/liquid if needed.
- Return mince and vegetables to pan. Add crushed tomatoes, bay leaves, salt and pepper. Stir through.
- Let simmer for 25 – 35 minutes to allow flavours to enhance.
- Meanwhile prepare your choice of pasta to serve.
- Remove bay leaves to serve. Adjust seasoning to liking.
- Serve bolognese sauce hot over pasta (if servings of pasta are different per person) or stir pasta through bolognese. Garnish basil just before serving.
Notes
*Keep crushed canned tomatoes to 1/2 cup per serve or tolerable limit.
*Keep zucchini to 1/3 cup per serve or tolerable limit.
*Keep zucchini to 1/3 cup per serve or tolerable limit.