My sister’s recipe. Pretty darn healthy. It’s loaded with vegetables, though you can’t tell from looking at it, and it’s amazingly delicious (when she makes it at least).

Can feed you for a week for like $22.

General information

Prep time Cook time Total time Serving size
30 mins 75 mins 105 mins 8

*Note: The serving size is based on the “Amount Per” below. In this case, a serving size of 8 means it made 2000 g. Prep time based on if you have a food processor.


Nutritional information

Amount Per 250 grams
Calories 223
Total Fat 12.5 g
Total Carbohydrate 7.5 g
Protein 18.5 g


  • 33% of the fat is from the Onion, so don’t feel bad
  • 95% of the carbs are from vegetables
  • This is without the optional red wine


Breakdown, because why not:

Ingredient Weight (g) Carbs (g) Protein (g) Fat (g)
Extra Lean Ground Beef 650 0 136.5 65
Carrot 165 16.5 1.5 0
Onion 300 24 3 33
Celery 140 4.2 1 0.5
Bell Pepper 250 11.5 2.5 0.5
Garlic 6 2 0.5 0
Tomato Paste 156 4 1 0
Alymer 540 7 2 0
TOTAL * 99 148 58.2
PER SERVING * 12.375 18.5 7.275

* Weighed the entire thing after it was all cooked. Weight of veggies were after they were prepped.



  • 1x Package of Pasta (for the shopping list; not included in calorie count)
  • 1x Package of Extra Lean Ground Beef (650 g)
  • 2x Carrots (165 g)
  • 2x Celery (140 g)
  • 1x Yellow Onion (300 g)
  • 2x Clove of Garlic
  • 1x Yellow or Orange Pepper (250 g)
  • 1x Small can of Tomato Paste
  • 1x Can of Aylmer Chunky Tomatoes with Italian Seasoning
  • Seasoning: Soy sauce, Sugar, Dried Oregano, Dried Basil
  • Optional: Red Wine

*Note: The weight of each ingredient is written there is what was used to calculate the calories and macros. You don’t need to be concerned about being exact when grocery shopping as everything is relative. Except for the meat – should get as close to 650g as possible.


Step-by-Step Instructions

  1. Chop up onions and mince garlic.

  2. Chop up carrots, celery and pepper.

  3. Heat up a pot and pour in a tbsp or so of oil. Toss in onions and garlic. Sauté until the onions are softened.

  4. Toss in the veg. Sauté until soft and browned (this can take a few min). Push it all to the side of the pot.

  5. Toss in ground beef. Brown all of it. Mix all the veg in together with it.

  6. Empty the whole can of tomato paste in. Mix it all in with meat and veg. Using the same can, fill with water (scrape the sides to get clean tomato paste off). Pour the water in. Mix. Add the can of diced tomatoes and break up the tomatoes with the back of your ladle. Look at the texture of the sauce. If it’s too dry and chunky add more water and mix until it’s the consistency you like.

  7. Pour in a cup of red wine (if using). Mix. Note step 9 – if you use red wine you must let it simmer for an hour.

  8. Season – add a couple tablespoons of soy sauce and sugar. Mix and taste. If it tastes too sour, add more sugar. If it’s not salty enough add more soy. Once the taste is to your liking, then add a tablespoon of dried basil and 2 tbsp of oregano. Mix. Taste. If you want it a bit more herby, add more oregano and basil. Add pepper. You can add chili flakes too if you like a bit of spice. You can add some chicken broth powder for some extra umami flavour if you like.

  9. At this point, the sauce is done unless you used red wine. If so, you will need to cover the entire mixture with water (yes, trust me) and let it simmer uncovered until the water reduces and it’s back to being a thick sauce (and not watery). Taste and re-season if necessary.


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