Difficulty: Medium

Serves: 8+ cups

Preparation time: 15 Minutes

Cook time: 1+ hours

Total time: 1½ + hours 

Notes: Low Sodium, Heart Healthy, Instant Pot Version

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 Ingredients:

• 1 lbs ground lean beef or pork, or both

• 1 28oz can of whole peeled tomatoes (low sodium)

• 1 28oz serving of water or (low sodium) chicken stock

• 1 medium white or yellow onion

• 1 medium stalk celery

• 1 medium carrot

• 3 cloves garlic

• 2 bay leaves

• 1 Tbsp fresh oregano, or 1 tsp dried oregano

• 1 Tbsp tomato paste (low sodium)

• 2 Tbsp olive oil

• To season: ½ tsp Potassium Chloride, ½ tsp MSG, pinch of salt & pepper 

 

Instructions:

Fine mince all vegetables & herbs.

Heat olive oil in large pot to medium-low.

Sauté onions until glossy, ca. 3 minutes. Add garlic, sauté until golden brown, 2 minutes. Add other veggies and stir. Add meat, bay leaves and pepper. Cook until meat is browned, almost cooked through.

Add tomatoes and another 28 oz of water, add salty things (MSG, Potassium), and oregano. Bring to a boil, then reduce heat to a simmer, cover and cook at least 45 minutes, stirring occasionally.

Whole tomatoes will mostly dissolve, if you find you have excess liquid, remove lid to simmer. If not enough liquid, add some more water. 

Add tomato paste, cook briefly. It will thicken the sauce a bit.

Season with salt and pepper to taste.

 

Instant Pot Version:

Set to “Sauté Low” and cook vegetables in olive oil as described. Brown meat. Add tomatoes, herbs and salty things, DO NOT add extra water. Set IP to “High Pressure Cook” for 15 minutes. Release steam. If you find you have excess liquid, set IP to “Sauté Medium” and simmer until done. Season with salt & pepper to taste.