If you’re staying in this Valentine’s Day you may be wondering what you’re going to make for your sweetie! The good news is there are plenty of low-FODMAP options to enjoy which will also make the cut for anyone not following the diet.
While checking out my friends and colleagues Dr. Barbara Bolen and Kathleen Bradley over at www.everythinglowfodmap.com I looked through a couple recipes and found some that I thought you might enjoy making and eating this Valentine’s Day. Anyone for Bolognese Sauce and gluten-free pasta? Mmm, yes please! You can also check out the recipe I shared with them for my Lobster Mac N’ Cheese.
On a side note, I have some very exciting news to share that will help make your low-FODMAP lives a bit easier! Make sure you sign up for my newsletter to receive the news within the next two weeks!
This bolognese sauce recipe is easy to make and will pair well with Lambrusco (sparkling wine), which is after all the wine of the Bolognese region. Try these suggestions for Lambrusco here. Other beautiful reds that pair nicely are Barolos and Barbarescos.
Before you dive into the recipe I promised other recipes from Barbara and Kathleen’s website, so here they are!
Serve this rich, indulgent sauce over your favorite gluten-free pasta or cooked spaghetti squash. It’s perfect for a warming weekday meal or an elegant dinner party.
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 medium yellow onion, peeled and quartered
2 garlic cloves, peeled, slightly smashed *please read notes below!
1 1/2 cups finely diced carrots
1 pound ground meatball mix (beef, pork, and veal)
1/2 cup dry white wine
1 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 (14.5-ounce) can fire-roasted diced tomatoes
1 tablespoon LFM Tomato Paste
1 one-inch x three-inch Parmesan cheese rind
1/2 cup LFM Whipped Cream
*Onions and garlic are soluble in water but not in oil. You can saute onions and or garlic in a dish for a few moments in the oil as long as you remove and discard the pieces, leaving only the oil and/or butter!
Heat oil and butter over medium-low heat in a large stockpot. Add the onion and garlic and sauté, stirring constantly, until garlic is softened and brown at edges. Remove and discard onion and garlic, leaving oil and butter. Add carrots to oil and sauté over medium-low heat for 15 minutes, stirring occasionally. Add meat and cook, stirring often to break up into bits, for about 10–15 minutes or until meat is fully browned. Add wine and simmer uncovered 10 minutes.Add salt, pepper, nutmeg, tomatoes, Tomato Paste, and rind, and simmer uncovered 11/2–2 hours more, stirring occasionally. Remove rind, fold in Whipped Cream, and serve.
I hope you have a happy Valentine’s Day and be sure to check back for more recipes!
Be good to yourself and your gut!