Low-FODMAP spaghetti bolognese

Spaghetti Bolognese is quick and easy if you are doing it 'normally' and there is no reason why a gluten-free AND low-FODMAP version can't be too. The main adjustment for low-FODMAP is just exclude onions and garlic but fear not, that doesn't mean you have to compromise too much on flavour.

Ingredients:

Gluten-free spaghetti
Beef mince
Passatta
Can of chopped tomatoes
Carrot
Spring Onion (green bit only for low-FODMAP)
Yellow pepper
Mixed herbs
Parmesan cheese
Cheddar cheese

I haven't included quantities here as it's up to you really depending on how much you want of everything. As a student, I tend to make more than I need and then freeze portions of the sauce as it is quick to reheat another day.

Method

1. Heat up some oil in a large frying pan. Add the mince and fry until brown.
2. Add in the spring onion, finely chopped carrots and yellow pepper.
3. Add in the chopped tomatoes and passatta.
TIP: Bear in mind passatta has quite a strong tomato flavour so add more for a fresher and sharper flavour; add less if you prefer a more meaty flavoured bolognese.
4. Stir in some mixed herbs and pepper to season. Add in a small amount of grated parmesan for a creamer texture. Leave to simmer on a low heat whilst you cook the spaghetti.
5. Cook the spaghetti in boiling water for about 15 mins.
TIP: Ensure not to over-cook the spaghetti as if this happens gluten-free spaghetti is particularly prone to breaking into pieces.
6. Drain the pasta and serve. Pour over the bolognese and then sprinkle over some cheddar cheese to serve.

DIETARY TIP: Remember, hard cheeses such as parmesan and cheddar are suitable on the low-FODMAP diet as they are low in lactose.

Hope you enjoy this quick and easy recipe!