Espaguete à bolonhesa com baixo teor de FODMAP

Ingredientes

• 1 tbsp garlic infused olive oil
• 1 tbsp unsalted butter
• 17 oz ground pork
• 17 oz ground beef
• 6 oz pancetta (diced)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 spring onions (only the green parts) (finely chopped)
• 1 large carrot (finely chopped)
• 1 cup dry red wine
• 1 1/3 cup tomato puree/passata
• 1 cup lactose-free milk
• 1 cup beef broth

Modo de preparo

1. 1

   To a large wide pan or a large 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.

2. 2

   When the meat is browned, add the green parts of the spring onions and carrots, mix well and cook for 3 minutes.

3. 3

   Add the wine and allow to cook and reduce slightly for about 3 minutes. Add the tomato passata, milk, beef stock and mix well.

4. 4

   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

5. 5

   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.

6. 6

   When done, taste for seasoning and adjust to your taste.