Low FODMAP Bolognese Sauce with Quinoa Pasta is an Italian-style ragu meat pasta sauce. It originates from Bologna, Italy, hence the name Bolognese.
I use ground turkey here but you can use regular ground beef. Serve with gluten-free quinoa pasta like fusilli or penne.
My favorite canned tomatoes is Muir Glen Organic Crushed Tomato with Basil, 28-Ounce Cans (Pack of 12)
The sauce can keep up to 5 days in the fridge. Or keep in Ziploc bag and freeze for later use.
Bolognese Saucewith Quinoa Pasta
- Serves: 8
- Category: Main Dishes
Ingredients
- 4 tablespoons chopped scallions, green part only
- 1/2 cup garlic infused olive oil
- 4 tablespoons chopped carrot
- 1 1/2 pounds ground turkey
- 1 cup dry white wine
- 1 cup lactose free whole milk like Lactaid Whole Milk
- 1/8 teaspoon nutmeg
- 1 teaspoon asafetida
- 1 can 28 oz crushed tomatoes
- 1 teaspoon sea salt
Instructions
- In a large, heavy pot, put in the scallions and carrots with the garlic oil and sauté over medium for two minutes.
- Add the ground turkey, crumbling it up with a wooden spoon. Add salt until the meat loses its red color.
- Add wine and increase the heat to moderately high. Stir occasionally and cook until most of the wine has evaporated.
- Turn down the heat to medium and add the milk with the nutmeg. Stir often and cook until the milk too has evaporated.
- Add the tomatoes and cook until the sauce bubbles. Turn down heat to as low as possible (so you only get an occasional bubble) and cook uncovered for 3 hours.
- Salt to taste. Serve over quinoa pasta of choice with grated Parmesan cheese.
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