For the bolognese

4 tbsp olive oil

150g/5½oz pancetta, diced

225g/8oz beef mince

225g/8oz pork mince

2 x 400g tins chopped tomatoes

1 tbsp garlic infused oil

2 tbsp fresh basil, torn (optional)

sea salt and freshly ground black pepper

To serve

100g/3½oz Parmesan cheese, grated

400g gluten free tagliatelle (cooked according to packet instructions)


For the bolognese, heat a large frying pan and add the oil. Once hot, add the pancetta and cook until golden-brown and crisp.

Add the two types of mince and cook until brown all over, this will take 6-8 minutes.

Add the tinned tomatoes and garlic infused oil and cook for 25-40 minutes, or until you have a thick reduced sauce.

Season with salt and pepper and stir in the basil. Keep warm until ready to serve.

For the pasta, cook the pasta in a large pan of salted boiling water according to packet instructions.

Drain, reserving a little pasta water, and add the bolognese. Mix together with a little pasta water.

To serve, place some of the pasta and bolognese in serving bowls. Garnish with freshly grated Parmesan cheese.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Bolognese with tagliatelle
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