Low-FODMAP spaghetti bolognese
Time to make: 35 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
1 tablespoon garlic-infused olive oil (see tip)
500g premium beef mince
400g can no-added-salt plain crushed tomatoes
3 tablespoons no-added-salt tomato paste
1 cup finely chopped leeks, green part only
4 cups roughly chopped baby spinach
2 teaspoons Italian herbs*
1/2 teaspoon salt
black pepper, to taste
250g gluten-free spaghetti*
2 large carrots, sliced in sticks or 260g baby carrots
1 1/2 cups (190g) chopped green beans
40g shaved parmesan, to serve (optional)
handful torn fresh basil leaves, to serve
*Check Italian herbs and spaghetti for added high-FODMAP ingredients, such as onion or garlic powder, soy flour, chickpeagarbanzoX (besan) flour and inulin.
Total fat 12g
Saturated fat 4g
Dietary fibre 145g
- Place a large non-stick frying pan over a medium heat. Add garlic-infused oil and mince. Cook until browned.
- Add tomatoes, tomato paste, leek, spinach and Italian herbs. Stir and allow to simmer over medium-low heat for 15 minutes, stirring occasionally. Season with salt and pepper to taste. Add another sprinkle of Italian herbs, if needed.
- Cook spaghetti according to packet directions. In a saucepan of boiling water blanch carrot and beans for 2-3 minutes, until just tender.
- Serve bolognese on top of spaghetti with vegetables on the side. Sprinkle with parmesan (if using) and basil. Divide into 4 serves to keep your meal low FODMAP.
Make it gluten free: Check tomato paste is gluten free.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us