Dinner Chronicles: My Husband’s Favorite Dish
Step-by-Step Recipe (With Pictures): Low-Lectin Bolognese Sauce
Happy Sunday, y’all! From the start of my health journey, my husband has been incredibly supportive of my dietary changes. While we usually enjoy the same meals, he often adds his favorites like pasta, rice, or bread. We’ve learned to blend our meals harmoniously, respecting each other’s choices without any fuss.
Pasta tops his list of loves, with Bolognese - the famous Italian ground beef ragu - as a firm favorite. We cook it quite often. On days I find lectin-free pasta in Denmark (a rare treasure!), I join him. Otherwise, I pair the rich ground beef ragu with alternatives like baked sweet potatoes, steamed or boiled vegetables like broccoli and cauliflower, or today’s choice: pressure-cooked chickpeas. (The chickpeas were a last-minute idea. As I was wondering how am I going to eat the ragu, I remembered I had some pressure-cooked chickpeas in the freezer. I just thawed them in the oven with a little bit of olive oil and seasoning).
Luckily, in the United States, there are plenty of choices for lectin-free pasta. GundryMD Sorghum Spaghetti is my favorite (affiliate link), as it’s the closest in texture and taste to real spaghetti.
Today’s dinner prep came with good kitchen lighting (welcome long Danish summer days!), prompting me to snap some photos and share this recipe in an easy-to-follow format. This particular Bolognese uses Italian Passata—strained organic tomatoes—keeping it low in lectins. There’s another version on my website that swaps in roasted peppers and more veggies.
This recipe is a winner for its taste, simplicity, and nutrition. Even veggie skeptics will be converted!
Let’s dive into the steps:
Step-by-Step Recipe: Low-Lectin Bolognese Sauce
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