For an additional flavor boost, use fire-roasted diced tomatoes in place of the plain ones.
Serves 4
Prep: 25 minutes
Slow Cook: 5 hours (low) or 2½ hours (high)
Total: 5 hours 25 minutes
1 pound lean ground beef
1 medium onion, chopped
1 can (14.5 ounces) Whole30-compliant diced tomatoes, undrained
1 can (15 ounces) Whole30-compliant tomato sauce
2 medium red or orange bell peppers, chopped
2 cloves garlic, minced
2 teaspoons Whole30-compliant Italian seasoning
½ teaspoon fennel seeds, crushed
½ teaspoon salt
2½ cups Whole30-compliant beef broth or Beef Bone Broth (page 294)
Fresh basil leaves (optional)
In a large skillet, cook the beef and onion over medium heat, stirring occasionally and breaking up the beef with a wooden spoon, until browned, 8 to 10 minutes. Drain off the fat. Transfer to a 6-quart slow cooker.
Stir in the tomatoes, tomato sauce, bell peppers, garlic, Italian seasoning, fennel seeds, and salt, and then the broth.
Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours. Top servings with fresh basil, if desired.