Low FODMAP Bolognese
This Low FODMAP Bolognese is no compromise. With a couple of tweaks, even 'low FODMAPPERs' can enjoy this classic family favourite. Delicious!If you can, make a day or two ahead to allow the flavours to mature and improve.Makes 2.5Kg of sauce, enough for 12 servings of spaghetti bolognese or two Lasagne
Servings: 12
Equipment
- Large casserole pot with a lid
- Stick blender or small food processor
Ingredients
* notes for low FODMAPPERS
- 100 g smoked streaky bacon about 4 rashers
- 2 celery stalks *no more than 120g prepared weight in total
- 2 carrots
- large handful parsley leaves about 10g
- small handful sage leaves about 5g
- large knob butter about 20g
- olive oil
- 1 teaspoon salt
- freshly ground black pepper
- 80 g chicken liver (note)
- 6 anchovy fillets about 10g
- 1 kg beef mince (or beef and pork) not lean
- 350 ml whole milk (*lactose-free)
- 250 ml wine white or red
- 400 g canned whole tomatoes
- 700 ml passata
- ¼ teaspoon hot smoked paprika
- 2 bay leaves
- parmesan rind (optional)
Instructions
- Bacon, Celery, Carrot, Parsley & Sage – finely chop the bacon and set aside. Finely chop the celery, carrot, parsley and sage.100 g smoked streaky bacon2 celery stalks *no more than 120g prepared weight in total2 carrotslarge handful parsley leavessmall handful sage leaves
- Sauté Bacon – in the (cold, unoiled) pot, add the bacon. Place over low heat and cook, stirring often, until the bacon fat starts to melt. The bacon will start to brown and crisp a little.
- Sauté Veg – add the butter and two tablespoons of oil to the pot. When the butter has melted, add the celery, carrot, parsley and sage. Add the salt and plenty of freshly ground black pepper and stir well. Put the lid on and cook, stirring often for around 10 minutes. We want the veg to soften (not brown). You should be able to squash pieces easily between your finger and thumb.large knob butterolive oil1 teaspoon saltfreshly ground black pepper
- Chicken Livers & Anchovies - while the veg is cooking, blend the chicken livers and anchovies together. You can use a stick blender or small food processor. Transfer to a small bowl. Make sure you use a deep container if you’re using a stick blender!80 g chicken liver6 anchovy fillets
- Remove Veg – once the vegetables are very soft, transfer them to a small bowl. Keep the lid off the pot now for the rest of the cooking time.
- Brown Meat - turn the heat under the casserole pot to max. Add two tablespoons of oil and then all the mince, breaking up large chunks with a flat-ended wooden spatula. You’re not aiming to crisp up the meat here, just brown. This will only take a few minutes.olive oil1 kg beef mince (or beef and pork)
- Cook Liver & Anchovies – add to the meat and cook for a couple of minutes, stirring often. It will turn from a dull red to a brown that blends in.
- Return Veg - add the veg back to the pot and mix through. Cook over high heat for a few minutes, stirring often until most of the water in the pan has gone.
- Milk & Wine – add the milk and wine to the pot and stir through. Keeping on high heat, cook until most of the liquid evaporates, stirring occasionally. This will take around 15 minutes.350 ml whole milk (*lactose-free)250 ml wine
- Crush Tomatoes – meanwhile, tip the can of tomatoes into a large bowl & squeeze by hand. Do this slowly, one at a time under the surface of the tomato juice. Keep the can.400 g canned whole tomatoes
- Tomatoes, Paprika, Bay Leaves & Parmesan Rind - add the crushed tomatoes and all the passata to the pot. Measure out 300ml water and use this to rinse out the can and passata bottle, adding all the tomatoey liquid to the pot. Add the paprika, bay leaves and parmesan rind (if using). Stir everything together.700 ml passata¼ teaspoon hot smoked paprika2 bay leavesparmesan rind
- Slow Cook – maintain a gentle simmer for around 1 ½ hours, until the sauce is thick, and the meat is tender. Stir more frequently towards the end to ensure the sauce doesn’t burn at the bottom as it thickens.
Notes
You won’t be able to buy such a small amount of chicken livers. You can freeze extra chicken livers in 80g portions in small containers for next time. Defrost overnight in the fridge to use.