Weeknight Beef Ragu over Parmesan Polenta

Ingredients

• •500 g ground beef
• •2 tbsp garlic-infused olive oil
• •1 large, finely diced carrot
• •2 tbsp tomato pastestays low-FODMAP split across 4 servings
• •1 can (400 g) canned crushed tomatoesabout 1/2 cup per serving keeps the portion in the low range
• •1 1/2 tsp dried oregano
• •1 tsp smoked paprika
• •1 tbsp balsamic vinegarlow-FODMAP at 1 tbsp for the whole pot
• •3/4 cup instant polenta
• •1 cup lactose-free milkor use all water for the polenta
• •1/2 cup grated, plus more to serve parmesanhard cheese — naturally very low in lactose
• •2, green tops only, sliced spring onions
• •a handful, torn fresh basil
• •to taste salt and black pepper

Method

1. 1Heat the garlic-infused oil in a large skillet over medium-high. Add the beef and cook 5–6 minutes, breaking it up and letting it brown properly — the crusty bits are the flavor.
2. 2Stir in the carrot, tomato paste, oregano, and smoked paprika and cook 2 minutes until the paste darkens.
3. 3Add the crushed tomatoes, balsamic vinegar, and a half-cup of water. Simmer uncovered 12–15 minutes, stirring now and then, until thick and glossy.
4. 4Meanwhile, bring 2 cups water plus the lactose-free milk to a simmer with a pinch of salt. Whisk in the instant polenta and cook 3–5 minutes, stirring, until creamy. Stir in the parmesan off the heat.
5. 5Season the ragu with salt and pepper, then stir in the spring onion greens and most of the basil.
6. 6Spoon the polenta into shallow bowls, ladle the ragu over, and top with extra parmesan and the remaining basil.