Back in the 13th century, Bolognese sauce was essentially a luxurious meat stew with some pasta floating around. It's a far cry from the Bolognese sauce we know and love today. It had no tomatoes, no onion or garlic, just a lot of meat and a sprinkle of aristocratic flair (sounds like a good recipe for low FODMAPPERS).
The Tomato Twist
Fast forward a few hundred years, and we stumble into the Renaissance. This is where things get a little saucy—literally. By the 18th century, tomatoes had made their way to Italy, and they weren't just for decorating gardens. They began to mingle with the meat and veggies, and voilà—Bolognese sauce as we know it started to take shape.
The Italian Adventure
By the 20th century, the Bolognese sauce was a well-established Italian classic, beloved in Bologna and beyond. Italian grandmothers everywhere were perfecting their recipes, often in secret, as if they were guarding the Holy Grail of sauces.
The Global Takeover
In the 1980s, Bolognese sauce decided to expand its horizons and travel abroad. It went to the United States and Europe, charming everyone with its hearty flavour and somewhat controversial use of cream. People everywhere fell in love, and suddenly, Bolognese wasn’t just for Italians anymore — it was for anyone who could boil pasta.
Today’s Bolognese: A Modern Marvel
Today, Bolognese sauce is a global superstar. It appears in cookbooks, food blogs, and even the occasional cooking competition. And while recipes may vary (some with more wine, some with more cream, some without onion or garlic and even some vegan varieties), one thing remains constant: it’s a dish that brings people together.
We Feed You: Bolognese for everyone
Creating a Bolognese sauce for different dietary needs isn’t just about adding a pinch of this or a dash of that; it’s about our chefs making sure everyone can enjoy the rich, comforting flavours of this iconic dish without having to compromise on their health, or personal preferences. Let’s break it down:
Gluten-Free Goodness
Gluten-Free Bolognese: Traditional Bolognese sauce is naturally gluten-free (it’s usually meat, veggies, and sauce, after all but plenty of places add other ingredients which may not be gluten free).
The real trick is ensuring the pasta or any side dishes are gluten-free, which means using gluten-free pasta such as our spiral pasta.
Why It Matters: For those with celiac disease or gluten intolerance, making sure every component of the meal is gluten-free means they can enjoy their meal without any worries.
Monash University Low-FODMAP certified
Low-FODMAP Bolognese: For people with IBS or other digestive sensitivities, bolognese can be a real issue due to tomato, onion and garlic. Our low-FODMAP Classic Spiral Pasta Bolognese uses ingredients which carefully juggle FODMAPs. It’s like Bolognese but for the sensitive stomachs who still want to dig in without the digestive drama.
We have the following low FODMAP meal: Classic Pasta Bolognese (serves one), Just Bolognese Sauce ( 2 x 225g serves) and Tofu and Mushroom Bolognese.
Why It Matters: A low-FODMAP pasta bolognese helps those with digestive issues enjoy a rich, flavourful dish without causing discomfort. It's the perfect comfort food, emergency dinner or lunch that ticks all the boxes.
We Feed You Bolognese Sauce for Two
We Feed You Bolognese Sauce for One
For those who don't eat meat or animal products, swapping out the beef for mushrooms still gives you that savoury depth of falvour.
Why It Matters: The vegetarian and vegan options allow people to enjoy the texture and richness of traditional Bolognese without the meat, making the dish inclusive for those who follow plant-based diets.
In essence, creating Bolognese sauces for different dietary needs is about inclusivity and making sure that everyone, regardless of dietary restrictions or preferences, can experience the joy of a hearty, flavourful meal. Because who says you can’t have your sauce and eat it too
