This paleo “pasta” sauce is a staple in my fridge as it is SO versatile. I sometimes serve it with a side of avocado and a salad for myself. Or with zucchini noodles/ cauliflower rice / baked sweet potatoes / low carb konjac noodles, depending on what I feel. And for the kids, it is delicious with Iranian rice, any rice or pasta. My kids love rice, so that’s what I often serve. Rice is a little easier on the digestive system too as it contains no gluten. I make different variations of this sauce, sometimes with beef, turkey, and different vegetables too.
- 450g or 1 pound of lamb (preferably grass-fed)
- 1 chopped brown onion
- 3 garlic cloves or 1 tablespoon of garlic puree
- 4 fresh tomatoes or 1 can of chopped tomatoes
- 20 olives, chopped
- salt, pepper
- olive oil
- Italian seasoning herbs (mine contains basil, rosemary, thyme, oregano, marjoram, paprika, garlic, onion)
- Heat a pan on medium/high heat. Brown the onions and the garlic in 2 tablespoons of olive oil.
- After 5 minutes, when the onions are translucent and starting to brown, add the mince.
- Stir gently until cooked and season with salt and pepper. At this stage, feel free to drain any excess fat if you would like to.
- Add the chopped tomatoes, herbs, and sliced olives. Cook for a further 5 minutes.
- It’s ready!