Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1/2 small onion, finely diced (60g)
  • 1 medium carrot, finely diced (60g)
  • 1 stalk celery, finely diced (30g)
  • 1 small zucchini, finely diced (85g)
  • 1 clove garlic, minced (5g)
  • 1/2 lb lean ground beef
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup water
  • 1 tsp dried oregano
  • 1 tsp dried basil

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion, carrot, celery, and zucchini. Sauté for 6-8 minutes until the vegetables are translucent and soft. Add the minced garlic and cook for 30 seconds.
  2. Increase heat slightly and add the ground beef. Stir frequently, breaking the meat into the smallest crumbles possible. Cook until the meat is no longer pink and has reached a mahogany-colored sear.
  3. Stir in the crushed tomatoes, water, oregano, and basil. Reduce heat to low, cover with a lid, and simmer gently for 30-40 minutes until the sauce has thickened and vegetables are completely softened.
  4. For younger babies, use an immersion blender to pulse the sauce to the desired consistency, from completely smooth to chunky.