LOW FODMAP MEAT SAUCE FOR SPAGHETTI Recipe

YIELD: 6 SERVINGS

This recipe is all grown up, though: I’ve ramped up the herbs and added a splash of red wine for a meat sauce that’s a bit more sophisticated than the one you loved when you were six.

Serve it with brown rice spaghetti and a little grated Parmesan cheese.

LOW FODMAP CLASSIC MEAT SAUCE FOR SPAGHETTI Ingredients

• 1 POUND (455 G) LEAN GROUND BEEF
• 1 TABLESPOON (15 ML) OLIVE OIL
• 1 CLOVE OF GARLIC, PEELED AND SMASHED, BUT KEPT WHOLE
• 1 BUNCH OF SCALLIONS (GREEN PARTS ONLY), SLICED
• ¼ CUP (38 G) DICED GREEN BELL PEPPER
• 1 CUP (245 G) NO-SALT-ADDED 100% TOMATO SAUCE
• 1 CUP (180 G) NO -SALT-ADDED CANNED DICED TOMATOES, UNDRAINED
• ¼ CUP (60 ML) DRY RED WINE (OPTIONAL)
• 2 TEASPOONS DRIED BASIL
• 1 TEASPOON DRIED OREGANO
• ½ TEASPOON DRIED THYME
• 1 TEASPOON KOSHER SALT
• ½ TEASPOON FRESHLY GROUND BLACK PEPPER
• 1 BAY LEAF

LOW FODMAP CLASSIC MEAT SAUCE FOR SPAGHETTI Steps

1. Crumble and brown the beef in a large skillet over medium-high heat.
2. Transfer the cooked beef to a paper towel-lined plate to drain.
3. Heat the olive oil in the skillet over medium heat.
4. Add the garlic and cook until it starts to sizzle.
5. Continue to cook for 1½ to 2 minutes more, just until the garlic starts to brown.
6. Remove the garlic and discard it.
7. Add the scallions and green bell pepper to the oil and sauté until tender, about 4 to 5 minutes.
8. Add the beef back to the skillet.
9. Stir in the tomato sauce, diced tomatoes, and red wine (if using).
10. Stir in the basil, oregano, thyme, kosher salt, black pepper, and bay leaf.
11. Bring to a simmer and then reduce the heat to low.
12. Simmer for 30 to 45 minutes until the sauce has thickened.
13. Remove the bay leaf and season to taste with kosher salt and black pepper, if desired.