Pumpkin Beef Pasta Sauce

INGREDIENTS

1-2LBS OF BEEF OR PROTEIN OF CHOICE
2 CUPS OF FRESH COOKED/FROZEN OR CANNED PUMPKIN
1-2 CANS OF TOMATO PASTE
1-2 CANS OF TOMATO PIECES
1-2 CUPS OF BONE BROTH
3 CUPS OF MIXED VEGGIES OF CHOICE-I USE MIX OF 2 TYPES OF MUSHROOMS
(PORTOBELLO/SHIITAKE), ZUCCHINI , PEPPERS, GRATED CARROTS
1 SMALL ONION
2-3 CLOVES OF GARLIC MINCED
FRESH OREGANO, ROSEMARY AND BASIL
DRIED GARLIC, BASIL, OREGANO
SALT AND FRESH GROUND PEPPER

METHOD

Take frozen protein out in the morning or night before and place in the fridge for defrosting
I like to use cast iron pans and stainless steel pans or large pots for large amounts
Turn stove on medium heat and place Avocado oil or Coconut oil in pan for melting
Add garlic and onion to pan stirring frequently
Add Beef or protein of choice
Stir until 3/4 cooked through and add Bone Broth
Add Pumpkin (ensure fresh/cooked pumpkin is mashed or put in blender to ensure no large chunks ) and stir to combine
Add veggies and stir to combine (dice veggies and shred carrots)
Add spices-Fresh and dried ( I suggest using 1 teaspoon of each and then add more after it has a chance to mix together for a while)
Add Salt and Fresh Ground Pepper
Add cans of Tomatoes and stir to combine
Simmer on low/med for 5-7 minutes
When veggies and ingredients have reduced due to water content, stir and add 2 cans of tomato paste
Let simmer on low covered for 15-20 min before serving -Stir a few times during this time
If you turn off and then re-heat on low at meal time, the flavours will really have time to join together.
*Options to add and make differently (not all at the same time) -Nutritional Yeast, Cashew Cheese, Pineapple chunks, Spiralized sweet potato

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