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Meat
Easy
2 Servings
Allergens 
No Allergens specified
1 Hour
Diets
There really isn’t anything more versatile than a tomato sauce. You can eat it as is, use it as a base for a chili, or use it as a condiment, and it’s yummy any time of day. Not to mention, it makes the paleos and not-so-paleos in your life happy no matter how you serve it up. This also freezes really well. So make extra and save yourself some work down the road!
1 tablespoon coconut oil
1 large onion, finely diced
3 medium carrots, medium to finely diced
2 celery stalks, finely diced
1 pound ground beef
1/2 teaspoon garlic powder or 1 clove of fresh garlic, finely minced
1 tablespoon Gefen Basil
1 tablespoon Italian seasoning
3 tablespoons Tuscanini Apple Cider Vinegar
salt
pepper
28 ounces Tuscanini Crushed Tomatoes
1 (14-ounce) can diced tomatoes
Heat a large pot on medium-high with a tablespoon of coconut oil.
Add your onion, carrots, and celery into the pot and stir. Let the veggies cook for about five minutes, stirring occasionally. They will start to soften.
Add in your ground beef, garlic, basil, and Italian seasoning. Stir again and let your ground beef start to cook.
When it’s about halfway cooked, add in your apple cider vinegar, salt and pepper, and tomato products.
Partially cover the pot and let it simmer on low for as long as you’d like, at least 45 minutes. About 10 minutes before serving, I like to pull the top off and let it continue to simmer. This helps the sauce to thicken up a little without adding any additional ingredients.
Before serving, taste test your sauce and adjust seasoning if needed.
Recipe excerpted from Paleo on a Budget: Saving Money, Eating Healthy by Elizabeth McGaw (Cedar Fort, 2013) with permission from the publisher.
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