A flavoursome Bolognese sauce that all the family will enjoy
Ingredients
1 tbsp vegetable oil
400g lean minced beef
80g pancetta (or bacon) finely chopped
2 medium carrots finely diced
1 small stick of celery finely diced
1 bay leaf
a handful of fresh oregano, finely chopped
250ml red wine
350ml passata
pinch of salt and pepper to season
A small handful of chives chopped very finely (or use a chive cube - see adding flavour section)
A small drizzle of garlic oil
A handful of chopped flat leaf parsley and/or basil
Instructions
Brown the mince and pancetta together in a medium pan on a high heat
Add the celery, carrots, bay and oregano and cook for a few minutes before adding the red wine allowing it to bubble away fiercely for a minute before adding the passata
Turn the heat down to low and cook at a gentle simmer with the lid on for 45 minutes, stirring it occasionally to ensure it is not sticking, adding a little extra water if necessary
Add the chopped chives and stir through then remove from the heat. Check the seasoning and add a pinch of salt if necessary and ground pepper
Drizzle a little garlic oil on top and add the chopped parsley and/or basil
Serve with gluten free pasta or spaghetti cooked according to the instructions on the packet
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-herby-bolognese-sauce/