Low FODMAP Bolognese
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people
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Ingredients
- 1 tbsp olive oil Or avocado oil
- 400 grams grass-fed beef mince
- 80 grams pancetta
- 2 carrotts finely diced
- 2 stick celery finely diced
- 1 bay leaf
- 1 tbsp fresh oregano finely chopped
- 250 ml red wine
- 350 ml passata
- 1 Pinch salt and pepper
- 1 tbsp chives finely chopped
- 1 drizzle garlic oil no bits
- 1 tbsp parsley finely chopped
Ingredients
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Instructions
- Brown the mince and pancetta together in a medium pan on a high heat
- Add the celery, carrots, bay and oregano and cook for a few minutes before adding the red wine allowing it to bubble away fiercely for a minute before adding the passata
- Turn the heat down to low and cook at a gentle simmer with the lid on for 45 minutes, stirring it occasionally to ensure it is not sticking, adding a little extra water if necessary
- Add the chopped chives and stir through then remove from the heat. Check the seasoning and add a pinch of salt if necessary and ground pepper
- Drizzle a little garlic oil on top and add the chopped parsley and/or basil
- Serve with courgette spirals for a grain free version or brown rice pasta for a gluten free version