• 1 lb. (450 g) ground beef or pork
• 1   large carrot, peeled and grated
• 6   garlic cloves, pressed
• 2 tsp (10 mL) Italian seasoning
• ½ tsp (2 mL) red pepper flakes (optional)
• ½ tsp (2 mL) salt
• 2 28 oz. (794 g) cans crushed tomatoes, undrained

DIRECTIONS

1. Brown the ground meat in the 4-qt. (3.8-L) Nonstick Sauce Pan over medium heat until it is no longer pink. Use the straining holes in the lid to strain off any grease left behind.
2. Add the carrot, garlic, seasoning, red pepper flakes, if using, and salt. Cook over medium heat for 3 minutes, stirring often.
3. Pour in the tomatoes and bring to a simmer. Reduce the heat to low and cook while occasionally stirring for 10-12 minutes, or until the sauce has slightly thickened.

Yield:

• 10  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 160, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 30 mg, Sodium 450 mg, Carbohydrate 13 g, Fiber 3 g, Sugars 7 g (includes 0 g added sugar), Protein 12 g

Cook's Tips:

This sauce can be made without the meat too for a plain red sauce! Start by sautéing the garlic and spices in olive oil first before adding the carrot and tomatoes. The grated carrot gives the sauce a little bit of natural sweetness to balance out the acidity of the tomatoes. You can even add a little cream at the end of cooking for a tomato cream sauce. For freezing: Let the sauce cool completely before pouring into freezer-safe containers or heavy-duty freezer bags. The sauce will last 3-4 months. Defrost the sauce in the refrigerator when ready to use.