Nutrition Information
- Calories: 142 kcal
- Protein: 14 g
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Carbohydrates: 14 g
- Sugar: 1 g
- Cholesterol: 35 mg
- Sodium: 236 mg
- Fiber: 2 g
- Vitamin A: 216 IU
- Vitamin C: 1 mg
- Calcium: 36 mg
- Iron: 2 mg
- Potassium: 304 mg
Ingredients (8 servings)
- 1 tablespoon olive oil
- 2 pound ground beef (as lean as possible)
- 2 tablespoon tomato paste
- 1 can of tomato sauce
- 1 cup chicken broth, preferably unsalted (can substitute water if necessary)
- 1 teaspoon garlic powder (substitute with fresh pressed garlic)
- 1 teaspoon onion powder (substitute with fresh cut onion, but brown with beef)
- 1 tbsp italian seasoning
- Salt and Pepper to taste
- (Optional, but use it) 1/2 tbsp umami seasoning
- (Optional) Add some crush red pepper for spice
- Any vegetables you want. I use carrots, celery, and hatch green chili peppers.
Recipe
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Cut up vegetables. I use carrots, celery, and hatch green chilies. Any chef will tell you to cut up fresh onion or press fresh garlic. I like to be quick when cooking, so I'll be adding garlic and onion powder later instead.
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Add 1 tbsp olive oil to your pan on medium heat, let it warm up for a minute or two.
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Cook and crumble your beef until browned. (I don't like giant chunks of beef, so I break it up finely)
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Add vegetables first. Then add tomato paste, canned tomato sauce, 1 cup of chicken broth, and all of the seasonings from ingredients.
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Simmer on low for 1 hour, stirring occassionally.
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Add the whole milk to thicken the sauce, and simmer on low for extra 15 minutes. Pro tip: If trying to gain muscle (weight), feel free to add heavy cream here. It raises the calories, but it makes the sauce deliciously creamy.