This recipe was inspired by The Pasta Bible cookbook. One of my favorites back in the day when I was eating gluten and homemade pasta. It’s still a useful book, full of great recipes for authentic Italian sauces. I love to serve this one with zoodles.
This intentionally makes a huge portion of food, which is great because it freezes well. I usually divide about half of the finished recipe into small sized Pyrex glass containers and freeze individual portions – this works great for a healthy meal at work. It’s best made in a giant 7 1/4 quart Dutch oven (This one from Le Creuset is my favorite).
- Olive oil
- 4 carrots, peeled and diced
- 2 yellow onions, diced
- 6 cloves garlic, minced
- 6 celery stalks, diced
- 1/2 cup chopped fresh parsley
- 3 pounds grass fed ground beef
- 4 Tb grass fed butter or ghee
- 4 boxes Pomi brand chopped tomatoes (26 oz boxes)*
- Salt & pepper to taste
Heat about a 1/4 cup of olive oil in a large Dutch oven on medium heat (make sure it doesn’t smoke. If it does, your heat is too high). Add onion, garlic and carrots, stirring constantly until golden brown. Stir in the chopped celery and parsley, and cook until all of the vegetables are soft.
Add the ground beef and lightly brown it, stirring to break it up so it crumbles. Then add the butter and tomatoes. Combine the ingredients thoroughly and simmer uncovered for 30 minutes or longer. Season with salt and pepper.
Serve with zoodles, spaghetti squash, or gluten-free rice or quinoa noodles.