I come from an Italian family on my mom’s side and even though we are all third generation we really feel close to our roots. My cousins are all incredible soccer players, there is a lot of loud, animated conversations around the living room and every holiday includes lasagna! You heard me… lasagna. It actually wasn’t until I attended the holidays of friends that I learned lasagna wasn’t really a traditional Thanksgiving, Christmas or other holiday dish! Was I shocked!
Lasagna looks so nice on the plate beside the turkey, stuffing and mashed potatoes I think. So I wanted to share with you one of my easiest pasta sauce recipes. This is perfect if you want to cook a side dish of lasagna for your holiday this year… or if you want to whip up a quick dinner during this busy season … or of course, anytime!
A no-fuss bolognese recipe is my go-to. Here’s a secret… we eat pasta every week in my house! So here is a recipe for you to make one of your faves too.
Low FODMAP Recipe: No-Fuss Turkey Vegetable Bolognese
Makes: 4 servings
Time: 10 minutes prep, 1 hour cook
500 g ground turkey
1 1/2 cups cherry tomatoes, halved
1 jar passata (tomato puree)
1 small eggplant, diced small (about 1 cup)
1 small zucchini, diced small (about 1 cup)
2 tbsp diced fennel bulb
1/2 tbsp parsley, dried
1/2 tbsp thyme, dried
Salt & pepper to taste
4 cups cooked gluten-free or Low FODMAP pasta
2 tbsp Parmesan cheese
Place turkey on paper towels and pat to dry. Remove as much water from meat as possible.
Meanwhile, heat a large metal skillet on medium high. Add olive oil and meat. Allow meat to stick to pan then flip over and cook on the other side. Once meat is browned, use metal tongs to break up and cook through.
Add all ingredients, except for pasta, to the skillet. Bring to a boil, reduce heat, cover partially and simmer for 50 minutes.
Serve with pasta and top with Parmesan cheese.
KITCHEN NOTES: This pasta sauce is simple and delicious. Substitute the turkey for ground chicken, beef or crumbled tempeh. Use other Low FODMAP vegetables as desired.
Recipe developed by Stephanie Clairmont, RD