- 1 Tbsp olive oil or coconut oil
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 1 Tbsp minced garlic
- 16 ounces crushed tomatoes (I use POMI brand)
- 1 cup strained tomatoes (I use POMI brand)
- 1/4 cup chopped, fresh basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp sea salt
Melt the oil in a large pot or saucepan over medium heat. Brown the ground beef, breaking it into small chunks as it cooks.
Once the meat is browned, drain any grease from the pot.
Stir in the onion and garlic, allowing it to took for 2 to 3 minutes before pouring in the strained tomatoes and crushed tomatoes.
Add the basil, oregano, thyme, and salt. Stir well. Drop the heat to low and allow to simmer for at least an hour, stirring occasionally.
Take a taste test and adjust flavors as needed. Serve hot over zucchini noodles or spaghetti squash!
Store leftovers in an airtight container for 3 to 5 days or freeze for up to 3 months.
If you don't have fresh basil, substitute 2 Tbsp of dried basil instead.
*The calories calculated in this recipe is an estimate*
Serving: 0g | Calories: 190kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg