Onion free beef ragu with gluten free tagliatelle
A slow simmered beef and tomato ragu with carrots and basil over gluten free tagliatelle. Low FODMAP comfort that tastes like nonna made it.
- Time1 hr 10
- LevelEasy
- Costabout £2.30 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a high heat. Brown the mince for 6 minutes, breaking it up, until no pink remains.
6 min - 2
Add the carrots and cook for 3 minutes. Stir in the tomato purée for 1 minute.
- 3
Pour in the tomatoes and water. Add the oregano, sugar and plenty of pepper. Simmer gently, half covered, for 40 minutes until rich and thick.
40 min - 4
Cook the pasta in plenty of boiling salted water following the packet, usually 8 to 10 minutes. Save a cup of the pasta water, then drain.
9 min - 5
Toss the pasta through the ragu with a splash of pasta water. Stir in half the basil.
- 6
Serve topped with parmesan and the rest of the basil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.