Beef, Spinach & Mozzarella One-Pot Bake

Beef, Spinach & Mozzarella One-Pot Bake

Ingredients

• 1 tbsp ghee ((or extra virgin olive oil))
• 800 g ground beef ((or extra virgin olive oil))
• 1 red onion ((or extra virgin olive oil))
• 2 garlic cloves ((or extra virgin olive oil))
• 1 tsp paprika
• 1 chili peppers ((or extra virgin olive oil))
• 1 large carrots ((or extra virgin olive oil))
• 1 red pepper ((or extra virgin olive oil))
• 1 can chopped tomatoes ((or extra virgin olive oil))
• 1 tbsp coconut aminos ((or extra virgin olive oil))
• 100 g fresh spinach ((or extra virgin olive oil))
• 1 tbsp tomato purée ((or extra virgin olive oil))
• 2 bay leaves
• 3 tbsp fresh parsley ((or extra virgin olive oil))
• 1 tbsp fresh oregano ((or extra virgin olive oil))
• 1/4 tsp sea salt ((or extra virgin olive oil))
• 2 cup chicken stock ((or extra virgin olive oil))
• 200 g mozzarella cheese ((or extra virgin olive oil))

Instructions

1. Preheat the oven to 190 °C/ 375 °F (fan assisted).
2. Peel and dice the carrots and onion.
3. Heat the ghee (or olive oil) in a cast iron frying pan or Paella pan.
4. It needs to be able to be used on the hob and in the oven.) (Option to dry fry if you have a good non stick Paella pan).
5. Add the beef and fry for 6 minutes, gently breaking up the mince with a wooden spatula until it has no big lumps.
6. Drain the juices in a cup and discard.
7. Once cool, put in the bin, not down the sink or it will block the drain.
8. Add the carrot, onion and garlic and fry for 4 minutes.
9. Add the pepper, paprika and chilli and fry for a further 2 minutes.
10. Add the chopped tomatoes, tomato puree, stock, oregano, coconut aminos, bay leaves, salt and pepper and simmer for about 20 minutes on a medium heat.
11. Reduce to a low heat and cook for a further 10 minutes until the sauce has thickened.
12. Stir through the spinach and cook for the remaining 3 minutes until the spinach has wilted.
13. Slice or grate the mozzarella and add to the top of the sizzling beef and spinach one-pot.
14. Bake in the oven for 5 minutes until melted.
15. Once melted, remove from the oven, top with fresh parsley and serve.
16. Enjoy immediately or let it cool down and store in the fridge for up to 4 days.