MAKES: 6 servings · PREP TIME: 20 minutes · COOK TIME: 40 minutes

    The savory meat sauce in this recipe reminds me of a cross between sloppy Joe mix and beef stew. It is good old-fashioned comfort food at its finest. This dish is a great way to use up leftovers. Have some leftover Drunken Mushrooms with Caramelized Onions (here)? Toss them in! Leftover Oven-Roasted Cabbage Steaks (here)? Reheat them in the oven and serve this ragout over the top. My favorite way to serve it is on top of Roasted Garlic and Chive Cauliflower Puree (here), as pictured.


    •1 pound ground sirloin or ground beef

    •3 cloves garlic, minced

    •2 tablespoons Worcestershire sauce

    •1 teaspoon sea salt

    •½ teaspoon ground black pepper

    •½ teaspoon onion powder

    •½ cup beef stock or bone broth (here)

    •2 tablespoons reduced-sugar ketchup, store-bought or homemade (here)

    •1 (14.5-ounce) can diced tomatoes, drained

    •4 ounces cremini mushrooms, sliced

    •1 small zucchini, sliced lengthwise and quartered

    •½ cup pearl onions

    •2 sprigs fresh thyme

    •1 bay leaf


    1. Heat a large skillet over medium heat. When the pan is hot, add the ground sirloin, garlic, Worcestershire sauce, salt, pepper, and onion powder. Cook, breaking up the meat with a spatula, until the beef is completely browned, about 7 minutes.

    2. Mix the stock and ketchup into the browned beef. Add the tomatoes, mushrooms, zucchini, pearl onions, thyme sprigs, and bay leaf. Reduce the heat to medium-low and let simmer for 30 minutes, or until the vegetables are tender. Remove the thyme sprigs and bay leaf before serving.

    tip: You could also serve this dish over zucchini noodles or cauliflower rice.



    CALORIES: 315

    FAT: 23g

    PROTEIN: 12.4g

    TOTAL CARBS: 7.7g

    FIBER: 2g

    NET CARBS: 5.7g