Easy GF DF Spaghetti Bolognese

Prep: 10 mins
Cook time: 20 mins
Serves: 4

Ingredients:

• 1 tbsp garlic infused extra virgin olive oil
• 1 tbsp onion infused extra virgin olive oil
• 2 tbsp tomato paste
• 1 medium carrot, finely grated
• 1 small zucchini, finely grated*
• 1 tbsp oregano, fresh or dried
• 500g quality mince of choice (e.g. turkey, beef, chicken, lamb)
• 2 cups crushed canned tomatoes*
• 3 bay leaves
• Sea salt and black pepper to taste
• Fresh basil leaves to garnish
• Your choice of gluten free, low FODMAP spaghetti

Method:

1. Heat garlic infused olive oil and onion infused olive oil into a deep saucepan. Sauté tomato paste, grated carrot and zucchini and stir until softened. Add oregano and stir through. Remove vegetables from pan and set aside.2.
2. Cook mince for 6 – 8 minutes over medium heat, breaking meat up regularly with your spoon and stirring until cooked. Spoon out excess oil/liquid if needed.
3. Return mince and vegetables to pan. Add crushed tomatoes, bay leaves, salt and pepper. Stir through.
4. Let simmer for 25 – 35 minutes to allow flavours to enhance.
5. Meanwhile prepare your choice of pasta to serve.
6. Remove bay leaves to serve. Adjust seasoning to liking.
7. Serve Bolognese sauce hot over pasta. Garnish basil just before serving.

*Keep crushed canned tomatoes to 1/2 cup per serve or tolerable limit.
*Keep zucchini to 1/3 cup per serve or tolerable limit