Popular Conditions & Diets
Ingredients
11
Time
3h
Serves
6
Recipe by Tina Gravalos
Ingredients
11
Time
3h
Serves
6
2 Tbsp
Extra-Virgin Olive Oil
1 lb
Lean Ground Beef
2/3 cup
Pancetta
finely chopped
1 med
Yellow Onion
finely chopped
1 large
Carrot
peeled and finely chopped
High Protein
2 stalks
Celery
finely chopped
3
Garlic Cloves
minced
1 1/2 cups
Beef Broth
796 ml
Crushed Tomatoes
(2x 398ml cans)
1/2 cup
Whole Milk
2
Bay Leaves
1
In a Dutch oven or large pot, heat the olive oil over medium heat. Add the ground beef and pancetta, breaking it up as the beef cooks. Cook for seven to eight minutes or until browned.
2
Stir in the onion, carrots, celery and garlic and cook for two to three minutes.
3
Stir in the beef broth, crushed tomatoes and bay leaves. Cover the pot and simmer slowly for two hours. Make sure to stir it occasionally so it doesn’t stick. If you need more liquid, add some broth or water.
4
After two hours, stir in the milk and cook for another 20 to 30 minutes or until the sauce is cooked to your liking.
5
Remove the bay leaves and serve with your favourite pasta!
6
Notes: Refrigerate leftovers in an airtight container for up to three days or freeze for up to one month. Swap the milk for a dairy-free alternative but make sure it’s unsweetened.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
