Sauteing vegetables together with ground meat is a good tip for those who have children who are squeamish about eating, not to mention husbands who are not fans of vegetables either.
In addition to being a healthier option, it is good for those who want to reduce the calories from meat because a portion of ground beef has more calories than the same portion of meat with vegetables.
In this recipe (although I didn’t use it) you can add flaxseed, quinoa, soybeans, chickpeas, in short, a series of variations to make it more nutritious.
For this recipe we will use:
500g of ground duckling (ask the butcher to always grind it fresh and if possible in front of you);
1 tablet or envelope of meat broth (if you prefer to use homemade broth, feel free);
1 chopped onion;
3 chopped garlic cloves;
1 unpeeled carrot, chopped into very small pieces;
1 chopped zucchini (I remove the central part of the seeds because it is very soft and the texture I don’t like);
2 tablespoons of tomato sauce or extract (homemade or industrialized);
Salt and black pepper (according to your taste);
Green scent and herbs of your choice.
Sauté the onion in a little olive oil, add the garlic and then the meat. Season with broth powder. When the meat loses its red color and starts to turn brown, add the carrot. Add 1/2 cup of boiling water and cover the pan (keep on low heat).
If the water dries up, add a little more until the carrot is soft. Add the zucchini and a little more boiling water. Cover the pan again until the zucchini cooks. The zucchini and carrot cannot be put together because the carrot takes longer to cook and would melt the zucchini.
Finally, add the tomato sauce or paste and season it as you like, adjust the salt, add black pepper, green chillies or herbs of your choice.
This meat can be used to fill pancakes (I think I’ll make wholemeal pancakes tomorrow), to fill savory pies, in short, use your creativity.
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