Spaghetti sauce without garlic and onion recipe (low FODMAP)

Ingredients

• 36 2/5 gm extra virgin olive oil
• 1 small fennel bulb, finely chopped, fronds reserved
• 1 large carrot, peeled, finely chopped
• 500g pork and veal mince
• 185ml (3/4 cup) red wine
• 70g (1/4 cup) tomato paste
• 400g can cherry tomatoes
• 2 fresh or dried bay leaves
• 55g (1/3 cup) pitted Sicilian olives, chopped
• 82 1/2 ml coarsely chopped fresh continental parsley
• Gluten-free spaghetti, cooked, to serve (see note)
• Parmesan or pecorino to serve, optional (see note)

Method

1. Heat the oil in a large saucepan over high heat. Add the fennel and carrot. Reduce heat to low and cook, stirring often, for 10 minutes or until vegetables have softened.10 min timer
2. Increase the heat to high. Add the mince to the saucepan and cook, breaking up with a wooden spoon, for 5 minutes or until the mince changes colour. Add the wine and cook, stirring, for 2 minutes or until reduced. Add the tomato paste and stir to coat. Add the tomatoes, bay leaves and 185ml (3/4 cup) water. Reduce heat to low. Simmer, stirring occasionally, for 1hour 15 minutes or until the mixture is very thick. Season.5 min timer
3. Finely chop about 1/3 cup of the reserved fennel fronds. Combine with the olives and parsley.
4. Serve with spaghetti and olive mixture.