200g (0.45 lb) lean beef mince
1 cup of chopped canned tomatoes
2 Tbsp of tomato paste
1 Chicken stock cube
1/4 of a cup of red wine
1 pinch of chilli flakes
1 grated carrot
1/2 grated zucchini (courgette)
Sea salt and pepper, to taste


  1. Heat a frying pan and add a little olive oil. Brown the mince until most of the moisture has cooked off.
  2. Add tomato paste, canned tomatoes, stock cube, red wine, chilli, carrot and zucchini to the pan.
  3. Add 1/2 cup of water and stir the mixture to combine. Bring to the boil over a medium heat and then reduce the heat to a simmer.
  4. Cook for 30 minutes or until your sauce has thickened. Season to taste.
  5. Cook the pasta until just tender.
  6. Add the basil to the sauce mixture in the last few minutes of cooking.
  7. Mix the pasta and sauce mixture immediately prior to serving.
  8. Serve alongside your favourite low FODMAP salad.