Spaghetti bolognese

Italian

8.1

/ 10

Wheat pasta + onion + garlic + tomato acidity.

Gas

10.0

Agitation

1.6

Stool-loosening

4.7

Particle load

1.9

Binding

5.8

Why this meal is risky

The biggest contributors on the plate:

Onion (10.0)
Garlic (8.3)
Tomatoes (canned) (2.9)
Pasta (white wheat) (2.7)

Full ingredient list

Pasta (white wheat) — steamed · 150 gdriver2.7
Onion — sautéed · 40 gdriver10.0
Garlic — sautéed · 6 gdriver8.3
Beef mince — sautéed · 120 g1.3
Tomatoes (canned) · 120 gdriver2.9

Three gentler versions

Closest match

Gluten-free spaghetti bolognese

Still tastes like the original.

2.9

/ 10

Rice/corn pasta and garlic-infused oil keep it recognisably bolognese; carrot softens the tomato acidity.

About 5.3 points lower than the original (8.1 → 2.9).

Ingredients

Pasta (gluten-free rice/corn) — steamed · 150 g0.9
Beef mince — sautéed · 120 g1.3
Garlic-infused olive oil — infused oil · 10 g1.6
Spring onion (green tops) — raw · 15 g2.5
Carrot — sautéed · 60 g1.8
Tomato paste · 25 g3.6

Safest

Mince & vegetable rice bowl

Most pouch-friendly, even if it changes the dish.

2.3

/ 10

Drops wheat and onion/garlic; pumpkin and carrot bulk the mince, tomato paste keeps a low-acid tomato note.

About 5.8 points lower than the original (8.1 → 2.3).

Ingredients

White rice — steamed · 150 g0.4
Beef mince — sautéed · 120 g1.3
Carrot — boiled & drained · 75 g1.6
Pumpkin (kent/jap) — roasted (low oil) · 75 g1.5
Tomato paste · 20 g3.1
Garlic-infused olive oil — infused oil · 10 g1.6

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Scores are modelled estimates, not medical advice. Everyone's gut is different, and tolerance changes over time. Reintroduce foods one at a time, and follow your own medical team's advice.