Bolognaise sauce is a great favourite in many homes and the kids love it too! However, most recipes invariably start off with problematic onions and garlic. This simple, fast and delicious recipe gives you all the flavour of your favourite bolognaise but it is low FODMAP! It’s also very versatile and easy to store for a quick meal or snack (see the tips and serving suggestions below).
(Makes 6 x 1 cup (210g) serves)
- 500g beef mince
- 3/4cup (150g) lean, short cut bacon, finely diced (about 4 rashers depending on their thickness)
- 1 cup (160g) carrot peeled and finely diced (1 large carrot))
- 2/3 cup (50g) green leek or onion tops, finely chopped (about ½ bunch spring onion tops or ½ a leek top)
- 1 cup (130g) red capsicum, deseeded and finely diced (about ½ a red capsicum)
- 5 tbsp (130g) tomato paste
- 1 tbsp (13g) olive oil
- 1 tsp (6g) garlic infused oil
- 1 tsp (6g) pepper, cracked black
- 1 tsp (1g) thyme
- 1 1/2 cups (350mL) boiling water
- 2/3 cup (33g) parsley, finely chopped
- Prepare bacon, carrot, capsicum, leek or green onion tops and thyme.
- Heat the oils in a saucepan, then add bacon, leek tops, carrot, capsicum, pepper and thyme and fry for about 5-8 minutes.
- Reduce the heat and add the tomato paste and mince and stir ensuring all the mince is broken up with no lumps as it lightly browns.
- Increase the heat and add the boiling water, stir and bring to the boil. Reduce the heat, cover and simmer while occasionally stirring for about 15 minutes.
- Add the chopped parsley then remove from the heat.
- Have we forgotten to add salt to the recipe? No! Bacon is salty so only add salt if you think it needs it.
- Try lean ham instead of bacon.
- Be adventurous with your herbs! Try different combinations such as basil, rosemary and/or chives. Or just use the dry herbs in your pantry, such as thyme or rosemary (these will have a more intense flavour than fresh herbs so use a bit less).
- Why not sneak in some extra vegetables? Add some low FODMAP grated veggies like zucchini, eggplant, broccoli heads or celeriac towards the end of the cooking. Torn or chopped oyster mushrooms are also very tasty.
- For those gardeners out there, snip off your growing leek or spring onion green tops and they will regrow giving you a constant supply.
- Mix some semi dried tomatoes through the sauce just before it finishes cooking.
- This sauce keeps well in a covered container in the fridge for about 4 days. You can also freeze it either in batches or in portion sizes in snap seal bags.
Apart from the obvious low FODMAP pastas available (check our Monash app) there are lots of other delicious ways to enjoy this versatile bolognaise sauce. Some include:
- Brown rice, corn tortillas, rice noodles, brown rice vermicelli noodles, polenta and quinoa
- Use it in a lasagne
- As a filling for a baked potato
- Try it on toast! Any of our low FODMAP certified breads are perfect
- Top with freshly grated parmesan cheese or another low FODMAP cheese
But always remember to check our app or booklet for serving sizes!
- Saturated fat