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.
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.
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.
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.
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.
If not following low FODMAP:
Add 1 small diced red onion and 4 cloves minced garlic in with the carrots and celery.