Tomatoes are a staple ingredient in many comfort food recipes. Unfortunately, they can also be inflammatory for people with autoimmunity, arthritis, and chronic pain conditions like fibromyalgia. If you’re like many of our clients who love tomatoes but don’t tolerate them, this recipe is for you! It’s full of flavor but free of inflammatory ingredients, so you can enjoy your favorite dishes without the symptoms.
Ingredients
- 2 tablespoons grass fed butter or ghee
- 1 yellow onion, peeled and diced
- 2 cups carrots, peeled and diced
- 2 cups beets, peeled and diced
- 1 celery stalk, chopped
- 4-5 garlic cloves, peeled and minced
- 4 pieces of bacon, chopped
- 2 cups chicken or beef stock, or homemade bone broth
- 1 Tablespoon Italian herb blend
- 1 Tablespoon fresh basil, chopped
- 1 Tablespoon apple cider vinegar
- 1 pound organic ground meat (grass fed beef, bison, pork, chicken, or turkey)
- Sea salt and fresh-ground pepper to taste
Directions
- Melt ghee in a large skillet over medium heat. Add onions and bacon, cook 2-3 minutes, stirring occasionally.
- Add carrots, beets, and celery and cook until vegetables are soft (pierce with a fork to check them- the beets will take the longest).
- Add stock and bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
- Turn heat on low and use an immersion blender to blend ingredients together until you have a smooth sauce. Alternatively, you can allow the vegetable mixture to cool slightly, then transfer to a food processor or high speed blender and blend.
- Once blended, add the herbs, salt, pepper, and vinegar. Bring to a simmer, then add the ground meat. Use a stainless steel or nylon masher to separate meat. Cook over medium heat for 30 minutes, stirring occasionally, until the meat is fully cooked.
- Serve over zucchini noodles, spaghetti squash, or gluten free pasta.