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Pasta Bolognese
Prep : 20 min
Cook : 35 min
Difficulty : Easy
Average rating : 5 / 5
Proposed by :
titou
(France)
FODMAP Content
Ingredients
Serves :
Tomatoes (peeled) : 600 g
Tomato purée : 300 ml
Gluten-free pasta : 400 g
Olive oil : a drizzle
Ground meat : 500 g
Sugar : 1 small tsp
Salt : 1 pinch
Pepper : 1 pinch
Herbes de Provence : 3 tbsp
Recipe
1. Peel your tomatoes if they are fresh by plunging them into boiling water for 30 seconds, then into very cold water.
Then crush them in a bowl until there are no large pieces left.
2. Brown the ground meat in a sauté pan with a drizzle of olive oil for about 3 minutes over medium heat, stirring until it is no longer pink.
Add the crushed tomatoes and tomato purée, and stir well.
Make sure the tomato purée does not contain garlic or onion.
3. Add the salt, pepper, Herbes de Provence, and sugar. Cover and simmer over very low heat for 30 minutes.
4. Cook your pasta slightly before the sauce is ready, according to the cooking time of your pasta.
I use gluten-free spaghetti from the brand Barilla, which is closest to traditional spaghetti.
5. Serve the pasta dish topped with the Bolognese sauce.
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