Do you ever have heated discussions in your family over the most unimportant things? Maybe it’s a silent war about which way the toilet roll should face. One person always has it up, the other down. And you bet each person believes their way IS the right way.
Well in our family, many heated debates take place over food. I like to call this ‘food politics.’
Everyone has their quirks, and I think it makes a person much more exciting. If you’ve ever read about my Dad before, you’d know he’s a pretty quirky guy. Apart from being a bulk buying superstar, he also thinks he is the Masterchef of our maison. Never mind that he rarely steps foot in the kitchen to make something other than a deluxe bowl of special K; Dad knows best.
Or so he believes.
He comes up with strange ideas about what might make a great meal better. He’s not saying that he doesn’t enjoy what you’ve served him 110%, he just believes improvements can always be made. This is especially true for one meal in particular: spaghetti bolognaise.
The ideal ingredients that should or shouldn’t go in to the perfect pasta sauce cause much angst and anxiety in this household. ‘Did you add grated carrots?’, ‘What about red wine?’, ‘What kind of meat did you use?’, ‘Is there bacon in this?’. Getting the sauce just right is a labour of love, and requires lots of tasting and tweaking. But then I also have an added challenge. I can’t eat onions. Or garlic.
These two ingredients are the basis of most great sauces and pretty much any recipe for spaghetti sauce starts out with frying an onion with loads of garlic. So I put my thinking cap on, and researched which ingredients would give me great flavour without the belly ache. After a short trip to the store, I put my armor apron on, and got to work.
I let my pot of goodness sizzle away for a few hours and set off to the gym. When I came home, the aroma that filled the house was amazing. Maybe there was hope yet for this sauce.
I had mixed feelings of excitement and apprehension as we sat down to eat. I watched my Dad’s face as he swirled then ate his pasta, and waited for the remarks. A few minutes passed and nothing was said. Then I looked around at the rest of my family devouring the dish. Complete silence. A good indicator that everyone was really enjoying the meal, and it was indeed a job well done. I urge you to give this recipe a try; it is a definite keeper in our house now, and most importantly Dad approved!
Low FODMAP Spaghetti Bolognaise
Prep Time: 15 mins Cooking time: 1 hour
- 2 tbsp garlic infused olive oil
- 500g lean mince beef
- 1 bunch chives, finely shopped
- 1 large carrot, grated
- 1 large zucchini, grated
- 1 stalk celery, finely chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp marjoram
- Pinch of thyme
- Pinch of chilli flakes (optional)
- 500g jar tomato passata with basil (check label to make sure no onion or garlic)
- 2 x 400g cans Italian tomatoes in juice (No added salt/sugar variety)
- Sea salt & cracked pepper to taste
- Gluten free spaghetti/pasta to serve
- Heat 1 tbsp garlic infused olive oil in a pan over medium meat. Add beef mince, and cook for several minutes until brown. Remove from pan and set aside.
- Heat remaining olive oil in pan and add chives, carrot, zucchini and celery. Cook for 5 – 6 minutes until fragrant. Add remaining spices and cook for 2 minutes.
- Add tomato passata, canned tomatoes, and beef pack into pan. Season with salt and pepper and bring to a simmer.
- Reduce heat, cover with a lid, and let sauce cook on low for 30 minutes.
- Turn off heat and let sauce sit at room temperature until ready to serve.
- To serve: Reheat sauce over low heat, stirring occasionally. Cook gluten free pasta according to package directions, top with sauce and serve with a big green salad.
To download a printable pdf click here: Low FODMAP Spaghetti Bolognaise