One of the other must-have foods I insist on indulging in when I am in California, is my dad’s home made pasta bolognese. By using fresh ingredients and plenty of seasoning this is a delicious and healthy sauce. So, when I got back from my visit I decided to recreate the sauce. I even made it FODMAP-friendly by using gluten-free pasta. My sauce didn’t taste exactly like my dad’s, but it came out awesome nonetheless. By adding carrot the sauce gets a nice sweetness to it without any added sugar.
So, the thing with this sauce is there’s no real exact recipe. Make the base with the tomatoes and then add in as little or as much of anything you want. I went ahead and added rough measurements below, but feel free to experiment!
- ½ a small carrot, grated
- 1 pound ground beef
- a dozen small-medium tomatoes
- 5-6 basil leaves
- 1 small can of tomato sauce
- 1-2 tablespoons of tomato paste
- 2-3 tablespoons of dried oregano
- 2-3 green onions, sliced thin
- Rough chop fresh tomatoes and blend with tomato sauce and ½ the basil and ½ the green onion
- Pour puréed tomatoes into a large pot add a little salt/pepper and tomato paste. Bring to a boil, then reduce heat and simmer.
- Cook the ground beef, add in oregano, garlic, the remaining green onion, and a little salt/pepper.
- Once the beef is cooked through drain the fat and add beef to the tomato sauce. Add the remaining basil and oregano.
- Continue to simmer the sauce for 45 minutes up to 2-3 hours. Occasionally stir it and taste it as you go. Pull it off the heat once it has your desired taste and thickness.
- Cook pasta a few minutes before the sauce is ready. Add sauce to pasta and serve.
When I made the sauce I also cooked some broccolini on the side to get a little greens as well. I think this is clean eating at it’s best. Fresh, whole ingredients combined to make a hearty, healthy and warming meal. Great for the fall days we’re currently experiencing!