Quick & Easy Meat Sauce

Quick & Easy Meat Sauce Low Fat Recipe

Quick & Easy Meat Sauce
Serves 3
Can be doubled | Makes great leftovers | Can be frozen
Vegetarian Substitutes

There’s just something about a hearty pot of homemade meat sauce, sometimes nothing else will do. I don’t get cravings for red meat too often, but when I do, it’s almost always for this recipe. As the cold weather season approaches, the craving has struck. And since it’s so quick and easy to make, I’ve just whipped up a big batch! I enjoy this rich, flavorful meat sauce not only with pasta, but also with brown rice, boiled potatoes, or even mixed together with steamed vegetables for a delicious, nutrient packed bowl of goodness. I usually make a double or triple batch (shown here) and freeze it in smaller portions so I’ll  have a few quick meals on hand for when the craving strikes again.     ~ Susan


1 lb very lean ground beef – we get our pasture-raised beef from a local farmer
1 tablespoon olive oil
1 cup chopped scallions
1 tablespoon dry granulated garlic
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon ground black pepper
1 28 oz can crushed tomatoes – try Muir Glen organic
1 6 oz can tomato paste – mixed with 2/3 cup water
sea salt to taste


Heat a large thick-bottomed pot over medium-high heat. Add oil and swirl to coat the bottom of the pot. Add scallions and sauté for 2 minutes or until lightly browned.

Add ground beef and use a spatula to break up the meat as it cooks, until it’s all crumbled into small bits and cooked throughout.

Add herbs and spices, crushed tomatoes and tomato paste/water mixture.

Add sea salt to taste, stir it all together and bring it up to a boil. Reduce heat to low, let simmer for a few minutes, just until you see the oil separating from the sauce. It’s ready!

I recommend making enough for leftovers – it only gets better.

Serving Suggestions:

It’s great with whole grain pasta. I love it over sliced boiled potatoes or a bowl of brown rice too.
You can serve it over a bed of steamed vegetables if you want to eat low carb.
When I reheat leftover portions of the sauce I like to add any combination of broccoli, chopped green beans, carrots, mushrooms, spinach and/or kale.

Vegetarian Substitutes:

Grind seitan in a food processor until it’s coarsely “crumbled” and use that in place of the beef.

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