Easy recipe that is made in a deep frying pan and simmered to allow the flavors to develop.  Serve over spaghetti squash or zucchini noodles.  I always have homemade chicken stock in the freezer, so that is what I used.  This is my go-to recipe and everyone I've served it to seems to like it very well.

2 lbs lean ground beef (0.9 kg)
1 tbsp basil (15 mL)
1 tbsp minced garlic (15 mL)
1 tbsp dried parsley (15 mL)
11/2 tsp salt (7 mL)
1 tsp red pepper flakes (5 mL)
1 tsp dried thyme (5 mL)
1 tsp black pepper (5 mL)
14.5 oz can diced tomatoes (411 g)
1 cup beef, OR chicken stock (250 mL)
6 oz can tomato paste (180 g)
1 green pepper, diced
Liquid sweetener to equal 2 tsp sugar (10 mL)
  (optional – to balance savory flavors)
1/3 cup grated Parmesan cheese, canned variety (75 mL)

In deep frying pan, over medium heat, fry ground beef, breaking it up small while it cooks.  When browned, add basil, minced garlic, parsley, salt, red pepper lfakes, thyme and black pepper.  Stir together well.  Add tomatoes, beef, OR chicken stock, tomato paste, green pepper and sweetener, if using.  Cook until green pepper is soft and lower heat.  Stir in Parmesan cheese and continue to cook over low heat about 15 minutes until all flavors have melded nicely.

Yield:  6 to 8 servings

1 serving
407.6/305.7 calories
32.9/24.7 g protein
25.1/18.8 g fat
3.0/2.2 g fiber
9.9/7.5 g net carbs 

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