Classic Spaghetti Bolognese – Low FODMAP & Gluten Free

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16 thoughts on “Classic Spaghetti Bolognese – Low FODMAP & Gluten Free

  1. This is beautiful. I have been craving bolagnaise sauce and thought I’d never find one that tastes good due to not being able to use garlic and onion then I found your recipe. Wow! It takes a while to cook but you were right, totally worth it! It tastes utterly amazing. I followed this recipe and it gave me enough to make a gluten free fructose free lasagne and 4 serves of spaghetti for my lunches this week. Thank you so much!

    • Celery is a recent addition to the polyol family of FODMAPs, thanks for reminding me to update this recipe! Monash Uni lists half a medium stalk of celery as containing moderate amounts of polyols and one quarter of a medium stalk as low FODMAP. As with everything on the low FODMAP diet, if you can eat it without issue, continue to do so to your tolerance level, as celery is otherwise healthy!

    • I’m glad you think so. If you can eat onions and garlic, simply re-enter them where I have made the low FODMAP substitutions and cook away. Sorry for not replying for ages, I just found your comment. 🙂

    • Hi Robbie, thanks for commenting. 🙂

      I do mean wheat free pasta but gluten free pasta is of course wheat free, and most people know it under that name, so that’s why I said GF instead.

      I said the “pasta of your choice” in the ingredients list, as not everyone eats the same pasta – some do better with corn or rice pasta, some quinoa and some FODMAPers can even do wheat after elimination, if wheat fructans aren’t an issue for them.

      In terms of me listing spelt pasta – some people can tolerate spelt products, though the safe serve of spelt pasta according to Monash for the elimination phase is only 1/2 cup cooked; 2/3 cups has moderate FOS and 1 cup is high in FOS. Of course, like wheat, spelt also contains gluten, so if you are a coeliac then it is automatically out. The Monash app lists all the tested options if you search for “pasta.” I hope that helps.

  2. This sauce is delicious! This will become a regular for me. At what point do you add the diced zucchini?

    Is there a way to print it without all the pictures?

  3. Hi I made this tonight and the only comment I can make is that the cloves seems to be very strong so I wondered if one teaspoon is too much as that’s all I can taste

  4. Pingback: Classic Spaghetti Bolognese – Low FODMAP & Gluten Free – SPAGBOL

  5. I cant wait to make this – it sounds delicious! Just as an update – Monash now says that tomato paste is low in up to a 2Tbl quantity so it should be easily tolerated in the amount listed in this recipe since 1/3 cup is a little more than 5 Tbl for the entire recipe.

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