One yellow onion, diced
3-72 cloves of garlic, crushed
1 lb of pasture raised, organic ground meat of choice or a couple cups of cooked lentils for a meat free version
1/2-1 tsp ground turmeric
2 Tbsp tomato paste
1 12-16 oz bag of frozen greens, I like spinach
One 16 oz jar of diced tomatoes
1/4 tsp ground mustard
1/8 tsp coriander
Pinch of crushed red pepper or cayenne
1/4 tsp dried rosemary or 1/2 tsp fresh
1/2 tsp oregano
1/8 tsp ceylon cinnamon
1/2 tsp basil
1/2 tsp thyme
S&P to taste
One package of noodles cooked al dente. My favorite is @jovialfoods
Heat up a heavy bottomed pan over medium/low. Warm some avocado oil.
Add diced onion and sauté a few minutes, until translucent
Add garlic for one minute
Add meat if using. Cook through.
Move everything to the sides, creating a well. Add more oil if needed. Add turmeric and toast it a couple of minutes.
Make a new well and toast the tomato paste the same way.
Add the rest of the ingredients. (If you’re using lentils, this is when you’d add those too). Bring up to a boil. Lower to a small simmer. Let simmer at least an hour, stirring occasionally.
Cook your noodles and add to your finished sauce.