Low FODMAP Spaghetti Bolognese

It is important to add some texture to the recipe to compensate for not using onions. This is achieved by adding carrots and celery.

  • Author: Mairi Huntly
  • Prep Time: 10 min
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Category: Mains


  • 1 tsp garlic-infused oil
  • 1/4 tsp asafoetida
  • 1 medium carrot, peeled and finely chopped
  • 1 stalk celery, trimmed and finely chopped
  • 8 slices back bacon, diced
  • 400g lean beef mince 5% fat
  • 125ml white wine
  • 500g tomato passata
  • few sprigs of fresh thyme
  • 1 bay leaf
  • 2 strips of lemon peel


  1. Heat the oil in a large non-stick saucepan. Add the asafoetida, carrot, and celery and saute over medium heat for 1o minutes, mixing with a wooden spoon until softened.
  2. Add the bacon and mince and saute until all the moisture from the meat has evaporated.
  3. Add the wine and let it evaporate for a few minutes. Then add the passata, thyme, bay leaf, and seasoning. Simmer on a low heat for 30 minutes.
  4. Add the lemon peel and simmer for a further 10 minutes.
  5. Remove the thyme, bay leaf, and lemon peel before serving with wheat-free pasta.

Keywords: Low FODMAP

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!