specialist in digestive health since 2008

specialist in digestive health since 2008

We have been developing and producing nutritional supplements since 2008. Our products are specially developed with great care and attention by our in-house dieticians. For the composition of our products we use only necessary ingredients, so our products are pure, free of gluten and soy and of high quality. This ensures that our supplements can be used safely and without adverse side effects. Our products are low FODMAP Certified™ by Monash University.

free dietary advice

free dietary advice

Our team of specialized dietitians is always at your service with practical advice and additional information about our products. Contact us via:

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more than 100,000 satisfied customers

more than 100,000 satisfied customers

Since 2008, our mission is to help everyone enjoy their food. We are proud to support over 100,000 customers already.

low FODMAP Spaghetti Bolognese 

Spaghetti Bolognese: a classic pasta dish that is normally not suitable if you follow the low-FODMAP diet, for example, because it contains onion and garlic. We are happy to share this low-FODMAP version with you, so you can enjoy this delicious pasta even while following the FODMAP diet! You make this spaghetti Bolognese in no time!  

Preparation time: approx. 45 minutes  

Ingredients for 3 persons: 

  • 300 g gluten-free spaghetti   
  • 500 g lean beef mince  
  • 1 carrot, finely chopped  
  • 1 stalk of celery, finely chopped  
  • 1 can of diced tomatoes (400 g)  
  • 1 tbsp tomato puree  
  • 1 bay leaf  
  • 1/2 tsp dried oregano  
  • 1/2 tsp dried basil  
  • 1/2 tsp paprika powder  
  • 1/4 tsp chili powder (optional, if you like spicy)  
  • 1 tsp olive oil  
  • Salt and pepper to taste  
  • Fresh chopped parsley (optional, as garnish)  
  • Grated Parmesan cheese 

How to make this low-FODMAP spaghetti Bolognese? 

  1. In a large saucepan, heat the olive oil over medium-high heat. Add the carrot and celery and sauté until softened.  
  2. Add the minced beef to the pan and fry until it is loose and brown.  
  3. Add the diced tomatoes, tomato paste, bay leaf, dried oregano, dried basil, paprika and chili powder (optional) to the mince mixture. Stir everything together well.  
  4. Simmer the sauce over low heat, covered, for about 15-20 minutes. Stir occasionally.  
  5. Meanwhile, cook the gluten-free spaghetti according to the package instructions.  
  6. Drain the cooked spaghetti and divide among plates.  
  7. Remove the bay leaf from the Bolognese sauce and season the sauce with salt and pepper.  
  8. Scoop the Bolognese sauce over the spaghetti.  
  9. Garnish with fresh chopped parsley and grated cheese. 


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