Bolognese sauce

Bolognese layers several histamine triggers into one dish.

• Tomatoes and wine — tomatoes are well-established histamine liberators, and wine contributes direct histamine; combining them and cooking for an extended time keeps both concerns present throughout the dish

• Meat and storage — histamine can accumulate in meat the longer it sits before or after cooking, as bacterial activity over time is the primary driver; reheated portions tend to carry a higher load than freshly prepared ones

A freshly made version with less wine and a shorter cooking time may be easier to tolerate than a jarred or slow-simmered one.