Tomato & Beef Pasta Sauce

Peeled tomatoes in puree are a rich source of vitamins and antioxidants, particularly lycopene. They are minimally processed, retaining most of their nutritional value. The inclusion of basil and salt enhances flavor without significant processing.

Cooked ground beef provides high-quality protein and essential nutrients like iron and B vitamins. The quality depends on the source, with grass-fed options offering more omega-3 fatty acids. Proper cooking ensures safety and digestibility.

Water is used as a solvent and to adjust the consistency of the sauce. It is a neutral ingredient with no nutritional value. It helps in blending the flavors of other ingredients.

Tomato paste is concentrated and rich in flavor, providing a dense source of nutrients like lycopene. It is made by cooking tomatoes for a long time, reducing water content and enhancing nutrient density. It adds depth to the sauce with minimal processing.

Onions are a natural source of vitamins, minerals, and antioxidants. They add flavor and nutritional value to the sauce. Onions contain quercetin, which may have anti-inflammatory effects.

Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Carrot puree adds natural sweetness and nutrients like beta-carotene to the sauce. It is minimally processed, retaining most of its nutritional benefits. Carrots are known for their vitamin A content, which supports vision health.

Garlic puree provides flavor and potential health benefits due to its sulfur compounds. It is minimally processed, maintaining its beneficial properties. Garlic is known for its potential cardiovascular benefits.

Sea salt is a minimally processed source of sodium and trace minerals. It enhances flavor without the additives found in refined table salt. Sea salt can provide essential electrolytes.

Basil is an herb that adds flavor and potential health benefits due to its antioxidants. It is used fresh or dried, retaining its beneficial compounds. Basil may have anti-inflammatory and antimicrobial properties.

Citric acid is used as an acidulant to enhance flavor and preserve the sauce. It is a common food additive derived from citrus fruits. It helps maintain the product's pH balance and shelf life.

Black pepper is a spice that adds flavor and potential health benefits due to its active compound, piperine. It is minimally processed and enhances nutrient absorption. Piperine may have anti-inflammatory and antioxidant effects.

Ground fennel seed adds flavor and potential digestive benefits to the sauce. It is a natural spice with minimal processing. Fennel seeds are known for their potential to aid digestion and reduce bloating.

Dried oregano is an herb that adds flavor and potential health benefits due to its antioxidants. It is used in its dried form, retaining its beneficial compounds. Oregano may have antimicrobial and anti-inflammatory properties.

Ground thyme is an herb that adds flavor and potential health benefits due to its antioxidants. It is minimally processed and retains its beneficial compounds. Thyme may have antimicrobial and anti-inflammatory properties.

Ground rosemary is an herb that adds flavor and potential health benefits due to its antioxidants. It is minimally processed and retains its beneficial compounds. Rosemary may have anti-inflammatory and cognitive benefits.