QUICK TIP
To reduce carbohydrates, serve on spaghetti squash or spiralized zucchini noodles.Equipment Needed
Measuring cups and spoons, a pot, box grater, wooden spoon, knife, cutting board and a potato masher
Instructions
Preheat the oven to 375°.
Grate the zucchini, carrots and celery, roughly chop onions and mince the garlic.
Add the ground beef to a preheated pot and press with a potato masher until browned.
While the beef is browning, season with salt and chili flakes and cook for 5 to 7 minutes.
Add the olive oil, onions and garlic and sauté for an additional minute.
Add the carrots, celery and zucchini and sauté for 3 additional minutes.
Lastly, add the strained tomatoes, water and chopped basil. Stir everything thoroughly and bring to a simmer.
Once bubbling, cover with a lid and place in the oven for 2 hours stirring every 30 minutes.
After 2 hours remove from the oven and stir vigorously for 30 seconds to break down all the vegetables and thicken the sauce.
Serve over spaghetti noodles and top with grated parmesan cheese.