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a steaming hot bowl of low FODMAP Bolognese on tagliatelle pasta; salad in background

Low FODMAP Bolognese Sauce

True to its classic roots, using dairy and butter and rich with meat.

Low FODMAP Serving Size Info: Makes 4 to 6 servings.

Course: Appetizer, Dinner, Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Makes: 6 Servings
Calories: 756 kcal
Author: Dédé Wilson


  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons Garlic-Infused Oil, made with olive oil, or purchased equivalent
  • 1 cup (70 g) finely chopped scallions, green parts only
  • 3 medium carrots, trimmed, peeled and minced
  • 1 medium stalk celery, trimmed and minced
  • 1 ½ pounds lean ground chuck, or half beef and half ground pork
  • Kosher salt
  • Freshly ground black pepper
  • Whole nutmeg
  • 2 cups (480 ml) lactose-free whole milk or half-and-half
  • 2 cups (480 ml) dry white wine or red wine
  • 1, 28- ounce (794g) can peeled tomatoes in juice
  • 1- pound (445 g) low FODMAP gluten-free tagliatelle, such as Jovial (you will need two boxes as they are 9-ounces/255 g each
  • Parmigiano-Reggiano


  1. Heat 2 tablespoons of the butter and all of the oil in a Dutch oven over low-medium heat until melted. Add the scallions, carrots and celery and sauté over low-medium heat until very soft, stirring often. Break up the meat and add to the pot, add a small amount of salt and a pepper and stir until all the raw, pink color in the meat is gone. Add the tiniest amount of nutmeg. I take a whole nutmeg and simply swipe it over a very fine rasp-style grater right into the pot, maybe three or four swipes of the whole nutmeg.
  2. Add the milk or half-and-half and bring to a simmer, stirring often, and cook until milk is evaporated. Add the wine and again, simmer until evaporated, stirring often. Use your hands to add the tomatoes to the pot, crushing them into very small pieces. Add all of the juice, too. Stir everything together well and bring to a very gentle simmer - barely a simmer - and leave uncovered. Cook at this very low heat for at least 2 hours. If too much liquid evaporates, you can add some small amounts of water as it cooks, stirring in well. Sometimes I cook this for 3 hours. Taste at the 2-hour mark and if the flavors have come together well, then you are done. Adjust seasoning if necessary. After cooling, the sauce may be refrigerated for up to 4 days in an airtight container, or even frozen for a month.
  3. For serving, have the sauce hot and ready to go. Prepare pasta al dente, reserving some starchy pasta cooking water. Drain the pasta. Toss the pasta with butter, thicken the sauce with a little pasta water, and toss everything together very well. Serve immediately with Parmigiano-Reggiano for guests to add themselves.



  • You could use other shape noodles, but we do think it is worth seeking out the Jovial Tagliatelle.
Nutrition Facts
Low FODMAP Bolognese Sauce
Amount Per Serving
Calories 756 Calories from Fat 297
% Daily Value*
Fat 33g51%
Sodium 4mg0%
Potassium 56mg2%
Carbohydrates 74g25%
Fiber 4g16%
Sugar 6g7%
Protein 32g64%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.