Meat Sauce Over Roasted Green Beans
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- 1 tablespoon olive oil
- 1 1/2 pounds grass-fed ground beef
- 1 onion, finely chopped
- 3 cloves garlic, grated or finely chopped
- 2 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano or 2 teaspoons fresh oregano, chopped
- 1 1/2 teaspoons dried basil or 4 to 5 fresh basil leaves, chopped
- Salt and pepper
- Skinny Slow Cooker Tomato Sauce
- 1 to 2 pounds haricot verts or green beans, trimmed
- 2 tablespoons olive oil
- Salt and pepper
Preheat oven to 450°F.
In a medium-sized Dutch oven, heat olive oil over medium-high heat until you see it ripple. Add ground beef and break it up with a wooden spoon. Allow the meat to cook and brown, about 5 minutes. Remove meat to a paper towel-lined plate. Add onion and garlic, and sauté until cooked out, about 4-5 minutes. Add the meat back into the pot and add in tomato paste. Stir in the tomato paste and cook until fragrant, about 2 minutes. Add in oregano and basil, and season with salt and pepper. Add Skinny Slow Cooker Tomato Sauce and stir to combine. Bring to a bubble and reduce heat to a simmer. Cook until the sauce reduces to desired thickness, about 20-30 minutes.
While the meat sauce is simmering, on a baking sheet, dress green beans with olive oil, salt and pepper. Roast for 10-12 minutes or until crispy.
Serve meat sauce over roasted green beans.