This simple beef and vegetable sauce is a nourishing, everyday meal that works well for busy weeks. The vegetables are gently simmered and blended into a smooth base, which gives the sauce a naturally rich flavour while adding extra nutrients without much effort.
It’s the kind of recipe that quietly does a lot in the background — warming, filling, and easy to pair with rice, pasta, or gluten-free pasta. Because it freezes well, it can also be helpful to double the recipe and store half for another night, making future dinners a little easier.
Ingredients
Main Sauce
- 500 g fresh beef mince (lean, unaged)
- 1 leek (white part) or onion if tolerated
- 1 garlic clove, crushed
- 1 Tbsp mild olive oil (or instead of using oil and garlic try garlic infused oil.
- 1 cup MSG free or home made basic stock or water with salt added to it.
Vegetable Purée Base
- 150 g carrot, chopped
- 100 g sweet potato, diced
- 80 g beetroot, diced
- ½ cup spring onion tops (or ¼ leek white)
- 1 cup water
- 1 tsp salt
- 1 Tbsp brown sugar (optional – for balance)
Method
- Simmer vegetable base: Combine carrot, sweet potato, beetroot, spring onion + stock. Simmer 15–20 minutes until soft.
- Blend: Purée until smooth; set aside.
- Sauté aromatics: In a wide pan, heat oil. Add leek (+ garlic if using) and cook 2–3 min on low until fragrant.
- Cook beef: Add mince and stir until lightly browned (not dark).
- Combine: Stir in vegetable purée + 1 cup stock.
- Simmer 10–15 minutes until thickened. Adjust consistency with water if needed.
Optional stir in some Italian herbs
Serve with rice, low-GI pasta, or GF Pasta
