I came up with this recipe during whole30 and it’s one that we loved. The peppers and carrots cooked down into the sauce not only make it more nutritious but make it sweeter. My husband even said he liked this sweet sauce on top of sweet potatoes more than regular noodles. Sweet potatoes are our healthy “noodle” of choice. We feel like zucchini noodles are too slimy and spaghetti squash too mushy. You can make this dish on the stove or in your pressure cooker. I’ve done both and they both work well. It just depends on what I have going on that day! I’ve added notes to the recipe to give you directions for making both.
- 1 red bell pepper (chopped)
- 1 lb of organic carrots (chopped)
- 3 cloves of garlic (minced)
- 1 tablespoon of olive oil
- 1.34 lbs of grass fed organic beef
- 1 tablespoon of organic dried onion granules
- 1 teaspoon of organic dried garlic
- 1/2 teaspoon of cayenne
- 1 teaspoon of salt
- 1 lb of crushed tomatoes
- 1 lb of whole tomatoes with basil (or another can of crushed)
- 2 sweet potatoes
- Heat olive oil in skillet for a minute under sauttee setting at 10 minutes or just brown the meat in a large pot.
- Add in meat, carrots, pepper, and garlic
- Add tomatoes
- Pressure cooker 10 minutes or boil on high for five and cook on low for 45 minutes.
- Using a potato masher, mash the whole tomatoes.
- Serve over sweet potato "noodles"
To make sweet potatoes just peel them and use either a spiralizing kitchen tool or just a simple potato peeler create ribbons of sweet potato by slowly twisting the potato as you peel it. Heat coconut oil (2 tablespoons) in the pan in brown the sweet potatoes for about five minutes. Add a dash of salt.