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Low FODMAP Spaghetti Bolognese

Gluten Free Stories
This Low FODMAP Spaghetti Bolognese is rich, saucy, thick, super flavourful, simple, and very delicious!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entree, Main Course
Cuisine Gluten-Free, Italian, Lactose-Free, Low FODMAP
Servings 5 servings


  • 1 tbsp garlic infused olive oil
  • 1 tbsp unsalted butter
  • 500 g ground pork
  • 500 g ground beef
  • 170 g pancetta (diced)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 5 spring onions (only the green parts) finely chopped
  • 1 large carrot (finely chopped)
  • 230 ml (1cup) dry red wine
  • 450 ml (3 ½ cups) tomato puree/passata
  • 230 ml (1cup) lactose-free milk
  • 230 ml (1 cup) beef broth


  • To a large, wide pan or a large high-sided skillet. Add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt & pepper. Brown, breaking up the meat while cooking.
  • When the meat is browned, add the green parts of the spring onions and carrots, mix well and cook for 3 minutes.
  • Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.
  • To cook the sauce using the fast-track method, bring the sauce to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally
  • For the slow simmer option: Once you have all the ingredients in, cover with a lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. Then uncover and simmer for 20 minutes to thicken the sauce.
  • When done, taste for seasoning and adjust to your taste.
  • Enjoy!:)
Keyword Low FODMAP Spaghetti Bolognese