Beef Burritos
Make these beef burritos as a special treat—they pack up nicely for lunches—and use the leftover filling as a fine spaghetti sauce.
Spaghetti Sauce
1lb (500 g) extra lean ground beef
1 teaspoon (5 mL) canola oil
1 onion, grated
2 carrots, grated
1 sweet green pepper, seeded, cored and grated
3 cloves garlic, minced
1 tablespoon (15 mL) Italian herb seasoning
1 teaspoon (5 mL) fennel seed (optional)
2 cups (500 mL) frozen mashed squash
1 can (26 oz/796 mL) tomato sauce
1 can (5 1/2 oz/156 mL) tomato paste
1 cup (250 mL) red wine
1/4 cup (50 mL) ground flaxseed
Burritos
Package of whole wheat tortillas
Serving Size: 8
Preparation Time: 30 minutes
In skillet, brown meat; place meat in a strainer in sink. Run under hot water to drain as much of the fat as possible. Set aside.
In large saucepan, heat oil; cook onion, carrots and green pepper until softened. Add cooked ground beef. Stir in garlic and Italian seasoning. Add fennel seed (if using). Add squash and heat through. Add tomato sauce, tomato paste and wine.
Simmer for at least 20 minutes or for up to 1 1/2 hours. Stir in ground flaxseed.
Wrap spaghetti sauce in whole wheat tortillas to make beef burritos, and then individually in plastic wrap.
