SNNC's Saucy-Meaty Meat Sauce
Recipe type: Albertan
Cuisine: Supper
Prep time: 
Cook time: 
Total time: 
Serves: 4
You could switch out the garlic scapes with green onions, and red onions for the shallots but the taste won't be quite the same. If you can't find Piedmontese ground beef, then any high-quality grass-fed ground beef will work as well. Additionally, the raw tomato puree really adds so much flavor but as a substitute you may use as many fresh tomatoes, pureed to make the quantity needed or use canned when in a pinch. The taste will then vary of course.
  • 1 pound Piedmontese ground beef, grass-fed, hormone-free
  • 2 tbsp EVOO (extra-virgin olive oil)
  • ¼ cup chopped shallots
  • 2 tbsp chopped garlic scapes
  • 1½ cups raw tomato puree / strained tomatoes (passata)
  • 10 fresh cherry tomatoes, sliced in quarters
  • 1 tsp Italian seasoning
  • ⅓ to ½ cup chopped fresh basil
  • Pepper, freshly cracked, to taste
  • ¼ to ½ tsp Himalayan salt, to taste
  1. In a large frying pan, heat EVOO over low-medium heat.
  2. Add ground beef and cook just until there is no more pink, stirring frequently.
  3. Scoop out ground beef into a small container (keep warm if possible), reserving juice.
  4. In reserved juice/fat, add shallots and garlic scapes. Cook for about 4 to 5 minutes over low heat, stirring constantly.
  5. Add the ground beef back into large frying pan. Stir to combine.
  6. Add the passata, Italian seasoning, pepper, and salt. Stir to combine and cook for an additional 5 minutes to blend flavors, stirring frequently.
  7. Add the cherry tomatoes and cook for another 2 to 3 minutes to heat, stirring frequently.
  8. Finally stir in the fresh basil and cook for only 1 more minute. Take immediately off heat and serve.
Recipe by Sprout Natural Nutrition at