This one is a staple in our house and should be in yours, too!
I’ve been wanting to share some of the recipes of dishes I make at home for my family with you, so here we go!
This dish is a ragu or meat sauce that I make about once a week. It is chock full of healthy meat and veggies, and doesn’t contain a bunch of added sugar or toxic seed oils.
My kids love this ragu over a bowl of whole wheat pasta, while my wife and I enjoy it over a baked sweet potato or zucchini noodles.
This recipe makes a pretty good sized batch, even for us. So definitely expect leftovers to enjoy for a quick lunch over the next couple of days!
My weeknight meat sauce recipe
Ingredients:
1lb ground pork
1lb ground beef
½ cup white onion, chopped 1/2in pieces
½ cup zucchini, chopped 1/2in pieces
½ cup crimini mushrooms, chopped
¼ cup pancetta or sugar-free bacon, chopped (optional)
¼ cup riced cauliflower
¼ cup riced broccoli
4 - 5 garlic cloves, minced or pressed
16 oz organic tomato sauce
¼ cup low sodium chicken stock
½ Tbsp. avocado or coconut oil
2 tsp. Garlic powder
3 tsp. Paleo powder or Italian seasoning
1 tsp. Chili flakes
½ tsp. Sea salt (plus more to taste)
Steps:
Saute the ground pork and ground beef together on medium high in a large skillet until cooked through. Spoon off half the juices into an empty tin can. Remove meat and remaining juices from the pan to a glass bowl and set aside.
Reheat the pan and add the pancetta or bacon if using. Remove pancetta to a plate lined with a paper towel and set aside.
Heat oil in the pan and add the onions and garlic. Saute until onions are translucent, 3-5 minutes.
Add zucchini and saute until pieces start to get soft, about 5 minutes.
Add mushrooms and saute until pieces start to get soft and shrink, about 5 minutes.
Add riced cauliflower and riced broccoli and saute until everything comes back to temperature and pieces are soft.
While veggies are sauteing, mix garlic powder, paleo powder, chili flakes and salt in a small bowl.
Once veggies are soft and everything is back to temperature, return the meat and juices to the pan. Stir to combine.
Add spice mixture and stir into the meat and veggies.
Add in tomato sauce and stir to combine completely.
If you need a little extra liquid, add the chicken stock and stir.
Let simmer for 5-7 minutes at medium low.
Enjoy!
Serve over whole wheat fusilli or penne pasta, baked sweet potato or zucchini or sweet potato noodles.
Remember y’all, this recipe is a starting point, not set in stone. If you don’t like mushrooms, then use carrots or bell pepper or butternut squash. Rather not use pork? Use 2lbs of ground beef, or use 1lb of ground turkey and 1lb of ground beef.
A note on ground beef: Since this recipe calls for pork, which is plenty fatty, I suggest finding a ground beef with a lower fat ratio, like 90:10 or even 93:7. (That’s 90% lean to 10% fat.) That way, you’re getting more actual protein in the meal.
Tweak this recipe to suit your goals, and your tastes!
Like this recipe? Let me know! I’ve got more recipes to share if this is the sort of thing y’all like getting from me.
Just a reminder - this is a sample of what you get in my 6 month nutrition program. Along with support and accountability, I give you:
Food journal and health history analysis
Intensive health questionnaire
Bi-weekly support calls
Personalized shopping lists
Personalized meal plan
Personalized exercise / movement plan
Custom weekly calendar / schedule
Diet, lifestyle & supplement protocols
20% discount on supplements
Lifetime access to Facebook group
RESULTS!
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