Sunday, June 29, 2014

Meat and Veggie Pasta Sauce

  • 1 - 28 oz can whole unsalted tomatoes
  • 1/3 cup chopped garlic scapes (or scallions)
  • 2 cloves garlic, sliced
  • 2 cups grated zucchini (or other veggie)
  • 1 carrot, finely chopped
  • 1/3 c chard stems (or 1 stalk celery)
  • 1 lb grass fed beef
  1. Use immersion blender to puree whole tomatoes and garlic scapes (or scallions) into a smooth sauce.
  2. Saute chard stems (or celery), garlic and carrot in 2 tablespoons of olive oil until sofened, about 5 minutes. Add grated zucchini and saute for about 5 minutes. Season sauteed veggies with salt and pepper.
  3. Add ground beef and saute until browned.
  4. Season sauce with salt and pepper and simmer on low for 10 minutes until thickened.
  5. Serve over brown rice pasta or zucchini noodles.

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