Ragu Meat Sauce (Gluten Free, Dairy Free)
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As a young girl my Ex-Step Dad made homemade Spaghetti Meat Sauce, I loved eating it. I remember sneaking in the kitchen while it cooked. (It would slow cook all day) I would dip bread in it and I thought it was sooo amazing.
This will be your go-to for Meat Sauce for pasta and lasagna. If you are freezing the leftover pasta you simply need to pull it out and thaw it. Reheat it and serve it over your noodles.
- 1 lb. Ground Beef
- 1 TBSP. Avocado Oil
- 3 TBSP. Chopped Garlic
- 1 Onion (diced)
- 2 Carrots (diced)
- 1 TBSP. Dried Parsley
- 1 TBSP. Dried Oregano
- 1 TBSP. Dried Basil
- ½ tsp. Thyme
- ½ tsp. Marjoram
- 1 tsp. Rosemary
- 1 ½ tsp. Granulated Garlic
- ½ tsp. Pink Himalayan Sea Salt
- ¼ tsp. Pepper
- 6 oz. Tomato Paste
- 14.5 oz. Can of Crushed Tomatoes
- 14.5 oz. Can of Stewed Tomatoes
- 15 oz. Tomato Sauce
- 1 TBSP. Coconut Sugar
In your Instant Pot (on sauté mode) or Stock Pot, heat the oil.
Add the onion, carrots and garlic. Cook for 1 minute then add the beef.
Brown the beef and add all of the seasonings. Cook for 3 minutes.
Turn off the sauté mode and add all of the tomato ingredients and sugar. Stir well.
Put on manual low setting for 25 minutes and cook.
To slow cook this you will add all of the ingredients to the slow cooker. Break up the meat and mix well. Cook on high for 6 hours stirring every hour or so.