Authentic Low-FODMAP Slow-Cooker Bolognese Sauce; Gluten-free

Print Friendly Version

Authentic Bolognese Sauce is one of the most amazing Italian meals.  This sauce is so much more than a ‘spaghetti’ sauce, mostly due to the richness of the ingredients, and the long simmering process.  Perfect for a slow-cooker that does most of the work!

I adapted this recipe from one that Ree Drummond makes for Food Network.  I find her recipes relatively easy to prepare, and family friendly.  While this low-FODMAP recipe does look complicated at first, most of it is just dumped in your slow-cooker without a lot of chopping/dicing or preparation.

I guarantee, this low-FODMAP Bolognese Sauce is totally worth it. It is so rich and hearty.  Don’t worry about having too much, it  tastes better after a day or two in the fridge 🙂

I love to ladle this sauce over low-FODMAP, GF rigatoni, penne, or other wide noodles, and sop up the rest with some LF, GF crusty bread.   Check out some recommended low-FODMAP brands on my low-FODMAP Grocery Shopping Blog!

You may also love my:

Or check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

Although this recipe has not been laboratory tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)

Serves: 10

Yield: About 7.5 cups; 50 ounces sauce

Serving size: About 3/4 cup or 5 ounces sauce (amount will vary depending on the amount of liquid in your final product)

Prep time: 45 min

Cook time: 6 hours on low (I recommend using the lowest setting to allow a longer simmering time)

Total time: 6H45M

Equipment: Large skillet (I prefer cast-iron), 5 or 6 quart slow cooker


  • 2 tablespoons olive oil; divided
  • 1 tablespoon garlic infused oil
  • 1 tablespoon onion or shallot infused oil
  • 1 celery stalk, chopped
    • About 1/4 stalk (10g) is one low-FODMAP serving due to mannitol
  • 2 carrots, chopped
    • FODMAPs are not detected in carrots
  • 1 teaspoon kosher salt, plus to taste (I used an additional 1/4 teaspoon)
  • 1 teaspoon freshly ground black pepper, plus to taste (I used an additional 1/4 teaspoon)
  • 4 tablespoons tomato paste
    • 2 tbsp is one low-FODMAP serving due to fructans
    • Select a brand without onion or garlic
  • 1/2 cup dry white wine
  • 2 pounds ground beef
    • I used organic, lean, grass-fed ground beef for this recipe (85%/15%)
  • 1 cup low-FODMAP milk (I prefer lactose-free FULL FAT or ‘whole’ milk for this recipe)
  • One 28-ounce can crushed tomatoes
    • Under 4 ounces of canned tomato is one low-FODMAP serving.  Higher amounts will contain excess fructose
    • Select a brand without added onion or garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1/2-1 teaspoon red pepper flakes (avoid if you don’t tolerate spicy food)
  • 1/2 teaspoon ground nutmeg
  • Parmesan rind, optional
  • Prepared low-FODMAP Beef Broth or Stock, optional for consistency

For serving:

  • Freshly grated Parmesan
    • Cheeses are naturally low in lactose levels
  • Cooked low-FODMAP, gluten-free pasta of your choice (about 1-1.5 cooked cups per serve)
  • Low-FODMAP, GF Crusty Bread (I used Schar’s ciabatta rolls)
  • Chopped fresh basil, Italian parsley and green scallion tips


  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the celery and carrots, season with half the salt and pepper (1/2 teaspoon each) and cook until softened, about 10 minutes, covering if desired
  • Add the tomato paste and stir together, then pour in the white wine and cook until it is mostly evaporated, about 3 minutes
  • Pour this mixture into a slow cooker. Wipe out skillet if desired, then return it to your stovetop
  • Place the beef in the skillet with a second tablespoon of olive oil and season with the remaining 1/2 teaspoon each of the salt and pepper
  • Cook on medium or medium-high heat, breaking up any lumps, until it is nicely browned (about 10 minutes)
  • Discard any fat from the pan and stir in the low-FODMAP milk
    • The milk helps soften the meat, so it stays moist for the slow-cooking process
  • Cook, stirring occasionally until the milk is mostly absorbed into the meat (about 5 minutes)
  • Add the meat to the slow cooker along with the 2 infused oils, canned crushed tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind (if using)
  • Stir, cover, and cook on low for 6 hours
  • Skim off any fat on top (if needed) and check the consistency
    • If it is thick, you can add a bit of water or low-FODMAP beef broth
    • If it is thin, then allow to cook 15 or 30 minutes longer
  • Taste and add salt and pepper as desired, or other spices (I added 1/4 teaspoon each of salt and pepper)
  • Remove the Parmesan rind if necessary, and serve over low-FODMAP, GF pasta with additional grated Parmesan and fresh herbs
  • Sauce is delicious the next day, or can be frozen for later use

Comments Rating 5 (3 reviews)

10 Responses

  1. Very Tasty

    Quite yummy! I subbed vermouth for the white wine and used fire roasted crushed tomatoes. We really enjoyed this and will enjoy again soon as I froze the leftover sauce.

    1. Hi Susan,
      That sounds amazing! This tastes so good the next day, we are sure you will love it again. Stay in touch!!

  2. Delicious!

    Great sauce! I used low fat pork mince rather than beef and it still tasted delicious. I would say for realistic portions the recipe serves 8 people; however, we were hungry! I have frozen 2 portions of sauce for when I need a quick and easy dinner.

    1. Hi Carrie,
      That is something you can titrate to the degree that you like the sauce thickness. It may be 1/2 cup, or more. We did not use any extra stock. Hope that helps!

  3. Wow Flavour

    Rachel, I am relatively new to Low Fodmap recipes. I have found most recipes I have tried are very bland & I would not serve to guests. This recipe is absolutely delicious & so flavourful. I definitely would not hesitate to serve it to guests. I have renewed hope that I can find more recipes like this one & my husband’s new diet restrictions can be enjoyed by both he & I. Thank you so much!

    1. Hi Marlene!
      Thanks for reaching out! I understand why you have felt that way, but stay with my blog and promise, you will enjoy every recipe! I make every recipe with my family in mind, and if my husband doesn’t like it, then I start over!
      Please check out the low-FODMAP IBS Solution Guide & Cookbook for a great way to succeed with elimination, then my newest book on Reintroduction The FODMAP Reintroduction Plan & Cookbook is launching May 23!
      Stay in touch with us!!

  4. I have had a hard time finding flavorful low FODMAP recipes. This one was such a good find! It is so tasty and pretty easy to put together. I will absolutely be making this again! I didn’t have time to cook it on low for the full 6 hours, but it was still delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *


As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

Enjoy everything my site has to offer!

More about me


Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes
Low-FODMAP 30-Minute Creamy Tuscan Chicken; Gluten-free
Dr. Rachel’s Low-FODMAP Grocery Shopping List; IBS-friendly, Gluten-free