Eosinophilic Esophagitis Friendly Spaghetti Bolognese

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Eosinophilic Esophagitis Friendly Spaghetti Bolognese

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Ingredients

4 servings

For the sauce

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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4 scallions, green tops only, thinly sliced
2 medium carrots, finely diced
2 stalks celery, finely diced
½ lb ground beef (80/20)
½ lb ground pork
½ cup dry white wine
1 can (14 oz) crushed tomatoes
½ cup beef broth
2 tbsp tomato paste
1 tsp dried oregano
½ tsp dried thyme
1 bay leaf
salt and pepper, to taste

For the pasta

12 oz gluten free spaghetti
1 tbsp olive oil

For serving

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

Instructions

1
Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the scallion tops, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the carrots are just tender, about 8 minutes.
2
Add the ground beef and ground pork to the pot. Break the meat into small pieces with a wooden spoon and cook over medium-high heat, stirring occasionally, until no pink remains and the meat is browned in spots, about 8–10 minutes. Drain off any excess fat if needed, leaving about 1 tbsp in the pot.

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