Spaghetti Bolognese

• 1 cup chopped carrot
• 500g beef mince
• 1 cup red wine
• 2/3 cup low FODMAP beef stock
• 8 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• dash lactose free cream
• 1/3 cup pasta water
• salt and pepper, to taste
• mixed dried Italian herbs
• 250g low FODMAP pasta

Makes: 6 serves

1. Finely chop the carrot and place in a large frying pan with a splash of olive oil. Cook until softened.
2. Add the beef mince and break it into small pieces with a wooden spoon. Cook it until all liquid has cooked out and the beef is frying.
3. Turn down the heat and add the wine, cooking until slightly reduced and the alcohol is cooked off.
4. Add the beef stock, tomato paste and Worcestershire and stir until everything is well incorporated.
5. Season with salt, pepper and mixed herbs.
6. Cover the sauce with a lid and allow to simmer for 40 minutes, stirring occasionally and adding more beef stock if it looks a little too dry.
7. Cook your pasta according to the packet instructions.
8. Once the pasta is al dente, scoop 1/3 cup of the pasta water and mix it through the sauce, along with the cream.
9. Drain the pasta and serve, topping with a generous helping of sauce.