Low FODMAP pasta sauce

Mirrored fromThe Healthy Diva. That site is down and I don't know if it is coming back up so I grabbed it from The Wayback Machine

Prep Time: 15 mins            Cooking time: 1 hour
Serves 6
Ingredients

• 2 tbsp garlic infused olive oil
• 500g lean mince beef
• 1 bunch chives, finely shopped
• 1 large carrot, grated
• 1 large zucchini, grated
• 1 stalk celery, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp marjoram
• Pinch of thyme
• Pinch of chilli flakes (optional)
• 500g jar tomato passata with basil (check label to make sure no onion or garlic)
• 2 x 400g cans Italian tomatoes in juice (No added salt/sugar variety)
• Sea salt & cracked pepper to taste
• Gluten free spaghetti/pasta to serve

Method

1. Heat 1 tbsp garlic infused olive oil in a pan over medium meat.  Add beef mince, and cook for several minutes until brown.  Remove from pan and set aside.
2. Heat remaining olive oil in pan and add chives, carrot, zucchini and celery.  Cook for 5 – 6 minutes until fragrant.  Add remaining spices and cook for 2 minutes.
3. Add tomato passata, canned tomatoes, and beef pack into pan.  Season with salt and pepper and bring to a simmer.
4. Reduce heat, cover with a lid, and let sauce cook on low for 30 minutes.
5. Turn off heat and let sauce sit at room temperature until ready to serve.
6. To serve: Reheat sauce over low heat, stirring occasionally. Cook gluten free pasta according to package directions, top with sauce and serve with a big green salad.