this will be your new fave meat sauce- chock full of veggies, nutrient-dense and delicious, it’s also gluten-free, grain-free, dairy-free and whole30. this eight veggie is delicious and sure to please anyone in your family. add it to your favorite lasagna recipe, alongside spaghetti or my favorite- with steamed buttered broccoli.

the inspiration:
this recipe was one of those I threw together for my family and realized how much my readers would probably enjoy this. it’s a fabulous weeknight option, one pan, and utilizes convenient store-bought marinara. you can use your favorite protein- ground turkey, beef or pork would all be delicious.

meat sauce ingredients:
here is the ingredient line up…
- ground beef: I use a lean ground beef in this recipe to yield a better protein to fat ratio.
- 8 vegetables: yellow onion, carrots, celery, mushrooms, red bell pepper, green bell pepper, zucchini and garlic make up the veggie list. you can add whatever veggie you love! The trick is to cut them very small or process in a food processor so they essentially “melt” into the dish.
- bone broth: this adds protein to the dish as well as nutrients. this is my favorite brand.
- jarred marinara: a simple shortcut. I’ve been liking this clean ingredient marinara lately.
- honey: just a touch- to balance acidity from the marinara.
- crushed red Chile flakes: adds a subtle complexity to the dish.
- fresh basil: the perfect fresh finish.

how to make:
this dish is very simple to execute. first, make sure to chop your veggies and pre-measure everything else. you’ll begin by sautéing the first round of the vegetables and browning your meat together. add the seasonings and stir in the remaining veggies and marinara. Slow simmer until slightly thickened and flavors have melded. serve alongside your favorite gluten-free pasta, spaghetti squash or with steamed broccoli.

menu ideas:
here are some more ways to utilize this eight veggie meat sauce:
- weeknight family dinner: serve meat sauce alongside buttered steamed broccoli with my fave grain-free fettuccine.
- pizza spaghetti squash bake: use meat sauce in my spaghetti squash with meat sauce skillet.
- sunday supper: use meat sauce in my grain-free spaghetti pie bake with fresh garlic bread.


Eight Veggie Meat Sauce
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 cup yellow onion diced small
- ½ cup celery diced small
- 1 cup mushrooms minced
- 1 cup carrot grated on a box grater
- 2 pounds ground beef 85/15
- 1 Tablespoon mineral salt
- 20 grounds of fresh-cracked black pepper
- 1 teaspoon granulated garlic
- Sprinkling of crushed red pepper flakes optional
- ½ cup red bell diced small
- ½ cup green bell diced small
- 1 cup zucchini grated on a box grater
- 4 garlic cloves minced
- 4 cups jarred marinara
- 1 teaspoon honey
- ½ cup fresh basil julienned
Instructions
- In a large dutch oven, preheat the pot over medium high heat. Add olive oil, celery, mushrooms and carrots. Saute over medium heat until vegetables begin to soften, 3-5 minutes.
- Push vegetables to the exterior of the pot, and add ground beef, leaving in a single layer to begin browning. Add in seasonings and break up and continue to brown until beef is cooked through.
- Stir in bell peppers, zucchini and garlic and saute another few minutes. Stir in marinara and honey then bring to a simmer over low heat.
- Simmer for 25-30 minutes until bubbling and reduced. Stir in fresh basil and serve atop your favorite pasta or in lasagna.