Ingredients

• 600g or 21oz of lean beef minced
• 1 can of chopped tomatoes (400ml or 14oz)
• 4 garlic cloves
• 1 medium onion (or 2 small)
• 1 medium carrot (or 2 small)
• 1 tsp of sea salt
• 1/2 tsp of ground pepper
• 1 tsp of cinnamon
• 1 tbsp of olive oil
• Fresh basil to decorate

Directions

1. Finely chop the carrot and onion.

2. Heat the olive oil on medium in a large pan and add the crushed garlic, finely chopped onion, and carrot.

3. Cook for about 5 minutes until the onion becomes translucent.

4. Add the minced meat and brown it.

5. Add the tomatoes, salt, pepper, cinnamon and bring to a simmer.

6. Cook on low to medium for about 40 minutes, until the sauce is reduced.

7. Taste and add salt if needed. Make sure to stir regularly.

8. Once cooked, serve on zucchini noodles or on a bed of steamed broccolini and decorate with finely chopped basil leaves.

Serving Tips

Pairs well with:
• Roasted Butternut Squash and Sweet Potato
• Roasted Tenderstem Broccoli

Storage Tips

This delicious sauce keeps in the fridge for up to 5 days and in the freezer for up to 3 months.