My toddler is going through a no-meat/vegetable phase, but enjoys beef ragu on spaghetti squash so I made it again for lunch. I may turn into a spaghetti squash if I eat any more of it. This sauce is super easy, as I said yesterday, it's a quick and dirty sauce, not life-altering, but wholesome and filling. The sauce would freeze well, if I was smart, I would make a huge batch instead of making it three days in a row.
1 lb grass-fed ground-beef
1 tbsp olive oil + 1 tbsp
1 white onion, diced
2 clove garlic, smushed & finely chopped
1 can whole organic tomatoes (796 ml), tomatoes squished (I use my hands, could use a potato masher)
2 cups strained tomatoes/passata (usually found in a tall glass bottle)
1/4 tsp cinnamon
1 tsp fennel seeds
1/2 bunch basil
balsamic vinegar, splash, about 1 tbsp
salt & pepper, to season
Brown grass-fed beef in 1 tbsp of olive oil, season with salt & pepper. Once browned, remove beef from saucepan and add remaining 1 tbsp olive oil, onions, garlic, cinnamon, and fennel seeds. Cook on medium heat until onions are translucent. Add beef to onions and add squished canned tomatoes and passata, as well as half of the basil - torn up, include stems for flavour, but remove them before eating. Simmer sauce for 5 minutes, taste and season with salt & pepper as you'd like - add balsamic vinegar and simmer for another 10 minutes.
Serve with spaghetti squash and top with fresh torn basil.
breakfast: coffee, coconut milk, nuts, apple lunch: spaghetti squash and beef ragu