• 1.1 pound (1/2 kg) ground beef
• 1 T olive oil
• 1 yellow onion chopped in small pieces
• 2 cloves garlic minced
• 1 14.5 oz (411 g) can whole peeled tomatoes cut in pieces (save the juice)
• 4 T tomato ketchup
• 2 t lemon pepper
• 1 t dry oregano
• 1/2 t ground ginger
• salt and freshly ground black pepper to taste
• 1 T tomato paste
• 1-2 t Dijon mustard

Heat the oil in a saucepan and add the onion and garlic. Fry it by stirring frequently till the onion is soft. Add the ground beef and sauté until brown. Add the tomatoes, ketchup, and the spices plus some of the tomato juice. Let it come to a boil, then turn the heat down and let it simmer 10-15 minutes. Keep adding the tomato juice if the sauce gets too dry. Add the tomato paste and mustard and let simmer 5 more minutes. Taste the sauce and add more salt and pepper if required.

Serve over gluten free pasta, (my favorite is Ronzoni gluten free pasta made with cauliflower, fava beans and rice flour), and a salad of your choice. Gluten free bread with dipping oil goes well with it.

Pasta with pesto: GF/DF (serves 4)

• 1 1/2 cup (3 3/4 dl) basil or ramps
• 1/2 cup (1 1/4 dl) pine nuts (or walnuts) roasted
• 1-2 garlic cloves (I use less garlic in my ramp pesto)
• 5-6 T olive oil
• salt and freshly ground black pepper to taste
• 1/2 cup (1 1/4 dl) dairy free cheese or aged cheddar

Put all the ingredients, except the olive oil) in a food processor and mix on high while slowly adding the olive oil.

Serve over gluten free pasta, (my favorite is Ronzoni gluten free pasta made with cauliflower, fava beans and rice flour), and a salad of your choice. Gluten free bread with dipping oil goes well with it.