Low FODMAP Spaghetti Bolognese
This low FODMAP spaghetti bolognese is onion-free and garlic-free, but makes up for flavor by using plenty of herbs, red wine, and a delicious blend of beef and pork.
Servings 10
Ingredients
- 1 lb. ground beef
- 1 lb. ground pork
- 2 teaspoons salt, divided
- 1 teaspoon ground black pepper, divided
- 2 tablespoon FODY Garlic Infused Oil
- 2 carrots, peeled and finely diced
- 1 stalk celery, finely diced
- 1 bunch scallions, thinly sliced (green parts only)
- ½ cup dry red wine
- ½ cup Low-FODMAP Beef Broth (see note)
- 1 - 28 oz. can can tomato puree or crushed tomatoes
- 1 - 14 oz. can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried basil
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried thyme
- Your favorite gluten-free spaghetti noodles
Instructions
- In a Dutch oven or stock pot, combine the beef and pork. Stir in ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place over medium-high heat; cook and crumble until meat is no longer pink. Drain fat and remove from pot.
- Add the garlic oil to the pot and reduce heat to medium. Add the carrots, celery, and scallion tops. Sauté 8 to 10 minutes, or until veggies are lightly softened. Add the wine and beef stock and simmer about 2 minutes, or until half of the liquid is cooked off.
- Add the tomato puree (or crushed tomatoes), diced tomatoes, Worcestershire sauce, basil, oregano, thyme, and remaining salt and pepper. Increase heat to high and bring to a simmer. Reduce heat to low and continue simmering for about one hour.
- Serve with your favorite low-FODMAP, gluten-free spaghetti noodles and grated Parmesan cheese.
Notes
The Beef Broth may be substituted with 1/2 cup water + 1/2 teaspoon FODY Vegetable Soup Base.