Spaghetti with Meat Sauce-Low FODMAP
Serving Size: 10
An Italian-American favorite that the whole family will enjoy! This version uses garlic infused oil instead of onions.
Recipe by:
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top StoveIngredients
For the meat sauce:
- 2 tablespoon garlic infused extra virgin olive oil
- 4 tablespoon butter
- 1 stalk celery finely chopped
- 2 carrot large, finely chopped
- 1 tablespoon Italian seasoning
- 1 1/2 pound ground beef
- 1.5 cup white wine dry, such as Sauvignon Blanc
- 1.5 cup lactose free whole milk
- 42 ounce can plum tomatoes in juice chopped with juice
For the pasta:
- 1 ½ pound gluten free spaghetti cooked al-dente
- 2 tablespoon Kosher salt
For serving:
- 1 cup Parmesan cheese grated
Instructions
- Heat olive oil and butter in a large skillet over medium high heat. Add 1 stalk chopped celery, carrots, and Italian seasoning. Saute several minutes.
- Add the ground beef, browning for about 3-5 minutes, making sure to crumble the beef as it cooks.
- Add the wine and allow to simmer until most of the liquid is gone.
- Add the lactose free milk and allow to simmer until most of the liquid is gone.
- Add the tomatoes and simmer an additional 15 minutes. Taste and correct for salt.
- Meanwhile bring a large pot of water to a boil. Add salt and cook spaghetti according to package directions. Drain, return pasta to pot and add the meat sauce. Toss to combine.
- Plate and sprinkle with Parmesan cheese.
Reheating Instructions
Reheat in microwave on high power until heated through.
Nutrition
Calories: 583kcal | Carbohydrates: 63g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1824mg | Potassium: 680mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2598IU | Vitamin C: 12mg | Calcium: 235mg | Iron: 4mg