Low Carb Recipes

4 quarts servings

1

In an 8-quart stock pan, sauté chopped onions and carrots in olive oil until limp but not brown. Stir in minced parsley and let it go a bit. Transfer all to a big bowl and set aside.

2

Brown ground beef in the pot in 1 1/2-pound batches, transferring to the bowl of vegetables. Add tomato purée, tomato sauce, and chicken stock to the pot and stir to loosen the good stuff stuck to the bottom.

3

Return everything to the pot and simmer, uncovered, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature, then package in 2- or 3-cup freezer containers. Date, label, and freeze.

4