Low FODMAP Spaghetti Bolognese

Low FODMAP or not, this was delicious! Paired with spaghetti squash and sweet potato glass noodles and it was a tasty spaghetti bolognese pasta meal. If you're not eliminating garlic and onion feel free to throw that in here, but those are probably the only ingredients this leaves out to make it low FODMAP. The recipe below is for 4 servings and the ingredients are conversions from metric units, so just use the closest standard amount. Since I had to significantly increase the serving size I ended up making this entire meal in the Instant Pot on the saute mode. I threw the green tips of the leeks and the spinach in the food processor to dice up fast, and also did not end up making any additional vegetables since I roasted spaghetti squash. We will absolutely be enjoying this meal again soon! 

​Low FODMAP Spaghetti Bolognese
Ingredients:
Spaghetti Bolognese

• 1 Tbsp  olive oil
• 1.1 lb lean ground beef
• 1.41 oz (1/2 cup) leek (green tips only)*
• 14.1 oz  plain crushed/chopped tomatoes (canned)*
• 3 Tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 4.23 oz (4 cups) baby spinach
• Season with salt & pepper (to taste)
• 10.6 oz spaghetti noodle of choice

Low FODMAP Veggies

• 8.47 oz (2 large) carrots (peeled & cut into sticks)
• 5.64 oz green beans

Directions:

1. Roughly chop the baby spinach and finely chop the green leek tips. Peel and cut the carrots into sticks and slice the green beans into bite sized pieces. Place to one side.
2. Select a large fry pan and place on medium heat. Add a splash of olive oil and cook lean ground beef until browned.
3. Add the canned tomatoes, tomato paste, leek tips, baby spinach and herbs (oregano, basil, thyme) to the lean ground beef. Mix well and allow to simmer on medium to low heat for 20 minutes. Make sure you stir it so it doesn't burn. Add salt and pepper to taste.
4. Add a generous amount of salt to a large saucepan of water. Bring the water to a rolling boil. Then add the gluten free spaghetti and cook according to packet directions, until soft. Drain pasta and toss with olive oil. While the spaghetti cooks, cook the green beans and carrots in a medium sized saucepan of boiling water for two to three minutes, until they are brightly coloured and soft.
5. Serve the bolognese on top of spaghetti and sprinkle with a low FODMAP cheese like cheddar or colby (if desired). Make sure you include the veggies on the side (I like to mix mine in with the bolognese).

Notes:

• Monash University uses 1 tablespoon of tomato paste and 1/2 a cup of canned tomato per serve in their spaghetti bolognaise recipe. That means that this recipe is considered FODMAP friendly when divided between the recommended number of serves.
• Check ingredient label on the crushed/canned tomatoes and tomato paste if you are looking to stay low FODMAP and avoid ingredients like garlic and onion! 

​Original recipe found here