Serves 6

Ingredients

• 500 grams mince 
• 1 garlic clove crushed
• 1 leek sliced white part only
• Oil or ghee
• 1  cup of  basic stock  

For sauce

• 1- cloves of garlic crushed
• 1/2  cup spring onion roughly chopped 
• 150 grams CARROT 
• 100 grams sweet potato 
• 80 grams fresh BEETROOT  
• 1 cup  Basic Stock
• Optional 1 Tablespoon of malt vinegar or for  Gluten Free  use  1/4 teaspoon of citric acid instead  
• 1 Tablespoons of brown Sugar 
• Optional add  herbs as tolerated–  (chives, and parsley are low salicylate)  

Method

Prepare sauce –  cut or grate all vegetables and  mix with other sauce ingredients cook on stove or in microwave until very soft (about  blend well with a stick (or other blender) set aside

Gently fry garlic and leek in oil or ghee until leek is softened, about 6 minutes.

Add Mince and brown

Stir in the sauce, and then  add the Stock, cook until stock is reduced. Then add chives and or parsley

Serve with suitable pasta choice (standard or gluten free)

Note 1: you can double sauce if you wish, it freezes well.

Dinner < 600 – Approx 550 cals/s served with 3/4 cup of pasta