Low-FODMAP Spag Bol*

*Spaghetti Bolognese.

This is really my Mama’s recipe, I’ve totally stolen it and given it out to the world. Worst daughter ever.

You’ll need:

1 carrot

2 sticks of celery

1 tablespoon of plain tomato puree

1 large glass of red wine

400g of lean beef mince

Gluten free pasta (brown rice is, in my opinion, the best but as you can see in my photo I’m SHOWING OFF with my courgetti but that was just my leftovers for lunch, I’m usually all about the carbs. Promise.)

In your MINI CHOPPER (you know it) put in one peeled carrot and two celery stalks. Chop. Fry chopped veg in a little olive oil in a saucepan for a couple of minutes. Add the mince and fry until it has all turned brown. Stir in a tablespoon of tomato puree and add a large glass of red wine. Salt and pepper it. Bring to the boil – see yah alcohol – and then let it simmer for 30 minutes minimum. The longer the better.

This probs would serve 4 people but for us it served 2 with a small amount left over for lunch. I did over-eat though. I couldn’t move all night. It was terrible/glorious.