Low FODMAP Bolognese

If you follow me on instagram, you snuck peek at my at home date night. I made a zoodle bolognese…well actually we did! I was shocked he wanted to jump in and help, but it ended up being so much fun. On previous dates when I’ve done this, it’s me prepping, cooking, and usually doing the clean up, too. My date last week was so completely different from the norm. One, I’ve been super relaxed about the whole situation. It was spur of the moment that I invited him over and therefore didn’t prep a thing. I had had an idea to create this recipe, bought the ingredients, ran out of time over the weekend, and needed to make it before the ingredients went bad. He ended up at the door before I got past the point at pulling the ingredients out of the fridge.

My normal self would have been mildly anxious // feeling unsettled, but I felt strangely and wonderfully at ease. He wanted to jump in and spiralize, so naturally I put on some Bossa nova (aka zoodling music) and put him to work on the zoodles. From there, he hadn’t had enough. While I started on the sauce, he proceeded to dice tomatoes, I showed him how to properly cut basil (the pretty way, duh) and we had a really fun time in the kitchen — you can bet a cooking date will be included in my upcoming blog post surrounding modern, mindful dating.

Anyways, he had a genius idea to not just create normal zoodles, but make multi-thickness zoodles. GAME CHANGER. Added so much texture to the dish (just be sure not to overcook them). I ate the left over sauce with spaghetti squash and it was just as good, so that’s totally another option — or normal pasta if that’s your thing.

Now enough and me and last weeks date and onto the recipe!

Ingredients // Pantry items:

  • 1 carrot minced

  • 2 celery stalks small chop

  • 1 dried bay leaf crushed

  • 6oz tomato paste

  • 2 tomatoes diced

  • 1lb ground bison (or ground meat of choice)

  • 1/2c red wine

  • 1c filtered water

  • 1/2 teaspoon thyme

  • 1 tablespoon fresh oregano

  • 1/4c chopped parsley 

  • 1/4c chopped basil

  • Olive oil

Instructions:

  • Prep all veggies

  • Heat 1 tablespoon olive oil in a saucepan over medium high heat

  • Add carrot, celery, and bay leaf to saucepan

  • Saute for 6-7 mins or until it starts to brown

  • Add bison (or your choice of ground meat)

  • Stir frequently until cooked through

  • Add tomato paste and tomatoes — give it a good few stirs

  • Add thyme and oregano — give it a few more good stirs

  • Add wine and water stir, cover, and let simmer for 15 mins

  • Sauce should thicken. If it needs a little extra help, remove lid after 15 mins and bump heat up to medium for 3-5 mins or until desired consistency has occurred

  • Serve over zoodles, spaghetti squash, or noodles of choice and top with parsley, basil, and a drizzle of olive oil

The evening of our candlelit date, I served the zoodle bolognese with roasted broccoli, crimini mushrooms (which only I ate!…someone isn’t a mushroom lover…insert eye roll), and the necessary shower of nooch (this was fun and new for him and guess what? It was a hit!).

Hope you make this on your next date night in and ENJOY!

XO