Low FODMAP Spaghetti Bolognese

Cook the Vegetables and Meat

500 g lean ground beef or pork (or mix of both)

2 tbsp Garlic Infused Oil

2 Large Carrots finely diced

4 Spring Onions - Green tops only finely sliced

1 Green Pepper diced

Add the ground beef or pork to a large saucepan. Cook, breaking it up with a spoon, until browned and no longer pink.

Drain off any excess fat and set the meat to one side.

In the same saucepan, heat garlic-infused olive oil over medium heat.

Add the diced carrot, spring onion tops, and green pepper.

Sauté for 5–7 minutes until softened.

2 tsp dried oregano

1 tsp dried or fresh basil

500 ml Passata

2 tbsp Worcestershire sauce (ensure it’s gluten-free if needed)

1 tbsp Balsamic vinegar

Salt and pepper, to taste

Stir the browned meat back into the saucepan with the vegetables, along with the oregano and basil.

Cook for 1–2 minutes to release the flavours.

Pour in the passata, Worcestershire sauce, and balsamic vinegar.

Mix well, season with salt and pepper, and bring to a simmer.

Lower the heat to medium-low and let the sauce simmer for 20–30 minutes, stirring occasionally, until thickened.

400 g gluten-free spaghetti

Meanwhile, bring a large pot of salted water to a boil.

Cook the gluten-free spaghetti according to the package instructions.

Drain and set aside.

Toss the cooked spaghetti with the Bolognese sauce or serve the sauce on top.