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