Bolognese Sauce, Homemade Tomato Sauce and how to re-grow Spring Onion Greens

One of the dishes I missed most when I first started eating Low-Fodmap (LF) was Spaghetti Bolognese.  My Bolognese sauce had always contained large amounts of Onion, Celery, Mushrooms, Carrots, Courgettes and Garlic. And Onions, Mushrooms and Garlic were now on the list of things I dare not eat.  Bolognese without Onions and Mushrooms especially would never be the same again. Never.  My Bolognese sauce was now pretty bland, not the thing of joy it had been, both to make and to eat.

I've tried every which way to make a Bolognese Sauce that matched the richness of my pre-LF sauce. Just recently a friend sent me a recipe which is her mother-in-laws, and her mother-in-law is Italian, so I thought I'd give it a go. I noticed that there is no Garlic in this recipe, although there are Onions, which I have replaced with Spring Onion Greens.

Bolognese Sauce
serves 4 - 6
40g Butter
2 Tablespoons Olive Oil
1 Tablespoon Garlic Infused Oil
1 Carrot chopped
1 Celery Stalk
50g Unsmoked Bacon chopped
550g Minced Beef
150ml Red Wine
1Tablespoon Tomato Puree
150ml Homemade Tomato Sauce (see recipe below)
150ml Chicken Stock
Salt and Black Pepper
150ml Lactose-free Milk
6 Tablespoons Parmesan Cheese
Spring Onion Greens

1. In a large heavy bottom pan, heat the Butter and Oil, add the Vegetables and unsmoked Bacon and cook over a low heat for 5 minutes.
2. Increase the heat and crumble the Minced Beef into the pan.  Cook, stirring all the time until the Beef has browned.  Add the Wine, give it a couple of minutes until it evaporates.  Add the Tomatoes.  Add Tomato Puree and stir until the Tomatoes and Puree are absorbed into the meat and veg.
3. Add Parsley, Chives, Spring Onion Greens.
4. Add 150ml of Homemade Tomato Sauce.
5. Add Chicken Stock. Turn the heat down and simmer uncovered on a low heat for about 30 minutes.
6. Add Salt and Black Pepper to your taste.
7. Cooking slowly, covered for at least 1hr 30 minutes ( I usually cook mine for 2 hrs, adding the milk a little at a time until used up.
8. During this time, if you like the sauce more liquid than dry also add a little water at a time with the milk.
I usually make this the day before I need it as it tastes better the next day.  And I make a large batch which I can then freeze in portions.

Homemade Tomato Sauce
1 can of Tomatoes
1 tsp dried Oregano
1 tsp dried Basil
½ tsp Salt
½ tsp Balsmic Vinegar
½ tsp Maple Syrup
1 Carrot chopped and steamed (use water in Tomato Sauce)
1.   Place all ingredients in Food Processor and process until smooth.
2.   Put into pan with a little olive oil and simmer gently for 30 minutes. If needed add a little water as it cooks.
When cool measure into 150ml portions and put into freezer bags and freeze, ready to use in Bolognese Sauce or just on its own with pasta.

Spring Onion Greens Re-Growing
When I have used all the green of the spring onions I buy, I place the white parts in a jar of water just to cover the roots.  Leave and the green part of the Spring Onion will re-grow.
If you are doing this indoors, please replace the water daily, as there can be a smell.  If re-growing outdoors, I don’t worry about this too much.

When you have a new crop of Spring Onion Greens, cut the green parts, and chop or cut with scissors.  Place in Ice Cube trays, stuff as much as you can into each ice cube compartment and then add a little water and freeze.  When frozen you can then decant into Freezer bags and you have Spring Onion Greens to add to your cooking.


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