Low FODMAP Bolognese

This easy bolognese comes together quickly and then simmers away to create a complex sauce complex sauce that is good enough to eat with a spoon. 

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8 people


  • 1/4 cup olive oil
  • 2 medium carrots, shredded
  • 2 stalks celery, finely diced
  • 1 pound ground beef
  • 1 pound ground pork
  • 1.5 teaspoons coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • 6 ounces tomato paste
  • 1, 28 ounce can crushed tomatoes
  • 1, 28 ounce can crushed tomatoes with basil
  • 1 cup red wine, or beef broth
  • 1 cup leek tops, the dark green part of leeks (about 5 leek leaves, cut into 1-inch pieces)
  • 2 tablespoons garlic olive oil
  • chopped fresh parsley, for garnish
  • parmesan cheese, for garnish


  1. Add olive oil to a large, heavy-bottomed pot with a lid and bring to medium heat. Add the carrots and celery and saute for 5 minutes, until browned.

  2. Add the ground beef and pork to the vegetable mixture, breaking up with a spatula or wooden spoon. Add all of the seasonings and mix well, then cook 5-7 minutes until meat is browned. Drain half of the fat from the pot. 

  3. Add the tomato paste to the meat mixture and stir until fully combined. Add the crushed tomatoes, broth, and leek tops. Stir together and let sit until mixture starts to bubble. Then, place lid on the pot and reduce heat to low. Simmer for 1-2 hours, or transfer to slow cooker and cook for 4 hours on high or 8 on low.

  4. Turn heat off and remove the leek tops, then stir in the garlic oil, and serve on top of spaghetti squash, zucchini noodles, or gluten free pasta. Garnish with fresh parsley and parmesan, if desired.

Recipe Notes

If not following low FODMAP:

Add 1 small diced red onion and 4 cloves minced garlic in with the carrots and celery.