Fruit Thyme

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Spaghetti bolognese
By David and Lucy Nield

Ingredients
500g pork and veal mince
1/2 𝒐𝒏𝒊𝒐𝒏 finely diced (leave out if on FODMAP diet)
1 grated 𝒄𝒂𝒓𝒓𝒐𝒕
1 grated 𝒛𝒖𝒄𝒄𝒉𝒊𝒏𝒊
1/2 𝒄𝒂𝒑𝒔𝒊𝒄𝒖𝒎 finely diced
1 tin of tomatoes
1 tin of water (fill up the empty tomato tin)
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 tsp sugar
2 tsp stock powder (chicken or veggie)
Salt and pepper to taste
Options:
1. throw in a handful of your favourite 𝒉𝒆𝒓𝒃𝒔 finely chopped such as basil or parsley
2. Add 1/2 glass of red wine for extra flavour

Method
In a medium frypan or saucepan, brown off the mince and onions (if using) (4-5min)
Add remaining veggies and cook for 5-10min until soft
Add in remaining ingredients and stir well
Cook at least 20min but longer if you can for more flavour.
Serve with your favourite pasta or rice if you’re gluten free

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