4 tbsp olive oil

6 smoked bacon rashers, chopped

3 carrots, finely chopped

4 celery sticks, finely chopped

1 tbsp garlic infused oil

2 tbsp dried mixed herbs

2 bay leaves

1½ kg lean minced beef (or use half beef, half pork mince)

6 x 400g cans chopped tomatoes

6 tbsp tomato purée

large glass red wine (optional)

4 tbsp red wine vinegar

1 tbsp sugar

Parmesan, to serve

Gluten free pasta to serve

Serves - 12


Heat the oil in a very large saucepan. Gently cook the bacon, carrots and celery for 20 mins until golden.

Add the garlic infused oil, herbs, and bay  then cook for 2 mins more.

Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg.

Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg.

Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar.

Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with gluten free pasta and Parmesan.

Recipe adapted from: Good Food
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