Quick and easy Low FODMAP Spaghetti Bolognese
Prepare 10 minutes
Cook 40 minutes
1 teaspoon garlic infused olive oil
1/4 tsp Asafoetida powder
4 slices back bacon, fat trimmed and diced
400g mince (5% fat)
125ml white wine
500g tomato passata
1 sprig fresh thyme
1 bay leaf
2 strips of lemon peel
Heat the oil in a saucepan. Add the asafoetida powder and fry over a medium heat for 30 seconds. Add the bacon and saute over a medium heat for about 5 minutes until crisp and golden. Add the mince and turn up the heat, stir to break up the mince and cook until all the water has evaporated. Add the wine and when that has evaporated, add the passata, bay leaf and thyme. Season with salt and pepper. Lower the heat and simmer for 30 minutes. Add the lemon and simmer for a further 10 minutes.
Serve with wheat-free spaghetti and a mixed salad.