Low FODMAP Spaghetti Bolognese

Steps

1. 1Roughly chop the spinach and finely chop the green leek leaves. Peel and cut the carrots into sticks and slice the green beans into bite-sized pieces. Place to one side.
2. 2Select a large fry pan and heat over medium heat. Add a splash of olive oil and cook the lean ground beef until browned.
3. 3Add the canned tomatoes, tomato paste, leek, spinach and herbs (oregano, basil, thyme) to the lean ground beef. Mix well and allow to simmer on medium-low heat for 20 minutes, stirring every now and then to make sure it doesn't burn. Season with a few grinds of salt and pepper to taste.
4. 4Add a generous amount of salt to a large pot of water. Bring the water to a rolling boil, then add the gluten free spaghetti and cook according to packet directions, until soft. Drain the pasta and toss with a drizzle of olive oil. While the spaghetti cooks, cook the green beans and carrots in a medium-sized saucepan of boiling water for two to three minutes, until they are tender and brightly coloured.
5. 5Serve the bolognese on top of spaghetti and sprinkle with a low FODMAP cheese like cheddar or colby (if desired). Serve the carrots and green beans on the side.