Eosinophilic Esophagitis Friendly Classic Spaghetti and Meat Sauce

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 15 min

Eosinophilic Esophagitis Friendly Classic Spaghetti and Meat Sauce

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the pasta

12 oz spaghetti
Wild Harvest Spaghetti, Corn & Rice Blend, Gluten Free 12 Oz Gluten Free Spaghetti - 12oz - Good & Gather™Organic Gluten Free Brown Rice Spaghetti, 12 oz Ronzoni Gluten Free Spaghetti 12 Oz
La Molisana Gluten Free Bronze Die Brown Corn Rice Quinoa Spaghetti N.15, 12 Oz
See all
1 tbsp kosher salt

For the sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium carrot, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
¾ lb ground beef (80/20)
½ lb ground pork
2 tbsp tomato paste
½ cup dry red wine
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes
1 tsp sugar
salt and pepper, to taste

For serving

¼ cup fresh basil leaves, torn (optional)
freshly grated parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!