|Servings||Prep Time||Cook Time|
|3meals||20minutes||1 hour,90 minutes|
|1 hour,90 minutes|
- 2 pounds lean ground beef
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- 1 large onion (coarsely chopped )
- 2 cloves garlic (chopped)
- 4 carrots (peeled and chopped into 1 inch pieces)
- 1 bunch broccoli (chopped into florets)
- 3 celery stalks (chopped into 1 inch pieces )
- 1 cup dried green lentils (rinsed and drained)
- 2 cans whole tomatoes (I use the no salt added)
- salt and pepper (to taste)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
- 1 cup water
- Warm up 1/2 tablespoon of oil on a frying pan over medium heat.
- Sauté the minced garlic until tender.
- Add the ground beef to pan. Make sure to stir continuously while cooking so the ground beef separates and is cooked in small pieces.
- Add salt and pepper to taste.
- Once the ground beef is fully cooked, drain any fat and set aside.
- In large pot, warm up 1/2 tablespoon of oil over medium heat.
- Add onions, garlic, carrots and celery and sauté for 3-5 minutes until fragrant.
- Add cans of tomatoes, broccoli, lentils, water and spices, but not the bay leaf. Bring to a boil then reduce heat to low and simmer for about 30 minutes.
- Once lentils are cooked and veggies are soft, use a hand blender to blend the entire pot into a sauce consistency.
- Add the cooked beef and bay leaf to the sauce
- Bring to a boil then simmer for another 15 minutes to allow all flavors to mingle.
You can add as many vegetables as you want. I've used spinach, zucchini and kale. You may need to add some extra water.
Split the sauce into 3 equal portions. 1 portion can be served with one package of gluten free pasta.
Freeze the other 2 portions in an airtight container and save for later.