Low FODMAP Pasta Bolognese

In an attempt to finally get to the bottom of what has been wrecking havoc with my digestive system since the age of 15, I've embarked on somewhat of an extreme "diet." I don't like calling it that, because it makes it sound like I'm doing it to lose weight.The low FODMAP diet is quite complicated, so I'm not going to go into it today. The one thing I will mention is that it's a 4-8 week elimination diet, where you have to cut out quite a lot of foods. These foods contain fermentable carbohydrates, and are known to cause people digestive trouble. Some of the foods I've had to eliminate include: onions, garlic, wheat, honey, asparagus, dates, pistachios, peas, and the list goes on and on.

The main thing I've found hard is cutting our onion and garlic. I use it in EVERYTHING to add flavour, so I'm having to start from scratch when it comes to cooking. It rules out using pretty much all stock as well, so... yay! #sarcastic

So I went on a mission the other night to create a Low FODMAP pasta bolognese that didn't taste of waterny-nothing-ness, and I think I managed! Here's how:

Heat up a non stick pan, and throw the mince. Break it down and let it brown a bit. Then add in any veggies you like. I used peppers and courgettes (woohoo I can eat those!). After a few more minutes, I added the passata. This is where seasoning gets important. Using lots of smoked paprika, cumin, and mixed herbs, I let them sit in there to simmer for a good 40 minutes. This lets the flavours really mix together.

About 10 minutes before you're ready to serve, boil up your (gluten free) pasta. When it's all cooked, drizzle garlic infused oil onto it. Not only is olive oil a very healthy fat (when its not heated up mind you!), but when it's garlic infused, its yummy AND low FODMAP! Win win.

PS. The "diet" seems to be doing the trick!