This recipe for pasta bolognese is really simple and uses what I had left over in the fridge, so you can easily swap out the pepper, spring onions and celery for any other vegetables you like, although I do think celery works really well in this. To keep it more traditional you can use spaghetti but any gluten-free pasta is fine.
Low FODMAP Pasta Bolognese Ingredients
Cooking Time: 30 mins
Serves: 3 to 4
- Gluten-free spaghetti or pasta of your choice (I used spelt penne)
- 200g mince
- 2 tins of chopped tomatoes
- 1 yellow or red pepper
- 1 stick of celery
- 2 spring onions (green part only)
- Ground asafoetida (onion replacement, leave out if you can’t find it)
- Basil (I used fresh, but dried is fine)
- Oregano (dried or fresh)
- Salt and pepper to taste
- Parmesan to serve, if desired
Low FODMAP Pasta Bolognese Instructions
1. Start by heating some oil in a large, flat-bottomed pan and then add the mince. Stir until browned.
2. Now chop the pepper, celery and spring onions and add to the pan.
3. After a couple of minutes add the two tins of chopped tomatoes and stir to mix everything evenly.
4. Add all your herbs, asafoetida, salt and pepper and leave to simmer until sauce thickens. This should take around 15 to 20 mins.
5. While sauce simmers, cook pasta according to packet instructions. Gluten-free pasta often goes really mushy when overcooked, so make sure you time it right. My pasta only took 7 minutes so I didn’t start cooking it until the sauce was pretty much done.
6. Drain pasta, serve onto plates and use a ladle or large spoon to add the sauce to the pasta. Grate parmesan on top if desired and enjoy!
