Spaghetti sauce without garlic and onion recipe (low FODMAP)

Nutrition Notes

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)

Preparation

1. 1

   Step 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.
2. 2

   Step 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.
3. 3

   Step 3

   Finely chop about 1/3 cup of the reserved fennel fronds. Combine with the olives and parsley.
4. 4

   Step 4

   Serve with spaghetti and olive mixture.

5. Bon appetit!