This gentle-on-the-digestion Bolognese has a soft, saucy texture with rich flavor from lean beef and smooth tomatoes. It skips fibrous vegetables like onions and carrots, and uses refined white spaghetti for a meal that’s perfect for a bland diet or gastrointestinal rest. With just a few pantry ingredients and a long, slow simmer, it’s cozy and gut-friendly.

Ingredients Needed:

1 tbsp olive oil: for cooking beef.
450g (1 lb) extra lean ground beef: soft protein, easy to digest.
500g (17 oz) smooth tomato passata (crushed, strained tomatoes): no chunks, seeds, or skin.
250 ml (1 cup) water: to loosen the sauce.
1 tsp dried oregano (optional): use only if tolerated.
450g (1 lb) refined white spaghetti: soft and low fiber.
Salt (small pinch, optional): only if tolerated.
Grated parmesan cheese (optional): use small amount if tolerated.

How To Make Low Residue Spaghetti Bolognese:

Brown the Beef:
Heat olive oil in a large pan over medium heat. Add ground beef and cook until fully browned, breaking it up as it cooks.

Add Tomato & Simmer:
Pour in tomato passata and water. Add a pinch of salt and oregano (if using). Bring to a gentle boil, then reduce heat and simmer uncovered or with lid slightly open for 2.5 to 3 hours, stirring occasionally.

Cook Pasta:
Near the end of cooking, boil refined white spaghetti in plain water until soft. Drain well.

Combine & Serve:
Add cooked spaghetti to the Bolognese sauce. Stir gently to coat pasta. Serve warm with a sprinkle of grated parmesan if tolerated.

Recipe Tips:

Always use refined white pasta—never whole grain.
Omit all veggies and chunks for a low fiber, smooth sauce.
Let sauce simmer slowly for best flavor and easy digestion.
Skip pepper and garlic—they may irritate sensitive stomachs.
Keep cheese optional and minimal.

How to Store & Reheat:

Room Temperature: Keep out no longer than 1 hour.
Fridge: Store in an airtight container up to 3 days.
Freezer: Freeze in portions for up to 1 month. Reheat on stove with a splash of water.

Nutrition Facts (Per Serving Approximate):

Calories: 390
Sodium: 180 mg
Protein: 28 g
Fat: 14 g
Carbs: 35 g
Fibre: <1 g
Sugar: 4 g

FAQs

Is spaghetti Bolognese okay for a low residue diet?
Yes, if made with refined pasta, no vegetables, and smooth tomato sauce.

What kind of pasta is best for low residue diets?
Always choose refined white pasta, like spaghetti or penne—not whole grain.

Can I use jarred pasta sauce?
Only if it’s smooth, no chunks, seeds, onion, or garlic.

Can I add vegetables?
No. Most vegetables are high residue and should be avoided unless advised by your doctor.

How long should I simmer the sauce?
Simmering for 2.5 to 3 hours helps blend the flavors and soften everything for gentle digestion.

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