This meal prep will fix your diet.

Ingredients

• 2722 g Ground Beef (93/7 lean) (6 lb, divided into one sheet pan)
• 27 g Salt (Season beef before broiling)
• 40 g Olive Oil (Extra‑virgin preferred)
• 810 g Frozen Diced Onions (No chopping needed; microwave before adding)
• 1420 g Bone Broth (Low‑sodium, preferably beef)
• 21 g Gelatin Powder (Will thicken sauce as it cools)
• 80 g Garlic (Pre‑peeled minced garlic pack)
• 6 g Black Pepper (Freshly ground)
• 3 g Crushed Red Pepper Flakes (Adjust to taste)
• 2382 g San Marzano Whole Tomatoes (Three 28‑oz cans, blended smooth)
• 100 g Water (Helps adjust sauce consistency)
• 98 g Medium Shell Pasta (Approximately two standard boxes, dry weight)
• 454 g Frozen Peas (One 1‑lb bag)
• 540 g Evaporated Milk (2 %) (One 12‑oz can)
• 126 g Parmesan Cheese (Parmigiano Reggiano) (Grated, authentic if possible)
• 30 g Fresh Basil Leaves (Roughly 1 cup loosely packed, refrigerated until use)

Instructions

1. Preheat Oven and Pot

   Set the oven to broil on high (about 500°F) and place a large stockpot on the stovetop over medium heat to warm.

   Time: PT5M

   Temperature: 500°F

2. Broil Ground Beef

   Spread the 6 lb of ground beef in an even layer on a sheet pan, sprinkle with 27 g salt, and place the pan about 6 in from the broiler. Broil for 27 minutes, turning once halfway through for even browning.

   Time: PT27M

   Temperature: 500°F

3. Soften Frozen Onions

   Place the 810 g frozen diced onions in a microwave‑safe bowl, cover loosely, and microwave 5 minutes until lukewarm. Drain any excess liquid.

   Time: PT5M

4. Sauté Onions

   Add 40 g olive oil to the preheated pot, then add the softened onions and 3 g salt. Sauté, stirring every 2 minutes, until the onions are lightly golden, about 6 minutes.

   Time: PT6M

5. Prepare Gelatin‑Bone Broth Mix

   While the onions sauté, sprinkle 21 g gelatin powder over 1 420 g cold bone broth in a separate bowl and whisk until fully dissolved.

   Time: PT2M

6. Add Garlic and Spices

   Create a small well in the center of the pot, add the 80 g minced garlic, 6 g black pepper, and 3 g crushed red pepper flakes. Sauté for 1 minute until fragrant.

   Time: PT1M

7. Build the Sauce

   Stir in the blended San Marzano tomatoes, the gelatin‑broth mixture, 100 g water, and an additional 12 g salt. Bring the mixture to a gentle simmer, cooking 5 minutes.

   Time: PT5M

8. Cool and Chop Broiled Beef

   Remove the sheet pan from the broiler and let the beef rest 7 minutes. Then, using a sturdy meat chopper or two forks, break the beef into bite‑size pieces (about 8 minutes).

   Time: PT15M

9. Re‑incorporate Beef

   Add the chopped beef back into the pot, stir, and let the mixture return to a gentle simmer for 2 minutes.

   Time: PT2M

10. Cook Pasta, Peas, and Add Creaminess

    Stir in 98 g medium shell pasta, ensuring it is fully submerged. Cook 8 minutes, then add the 454 g frozen peas and 540 g evaporated milk. Continue cooking, stirring frequently, until the pasta is al dente and the sauce thickens, about 8 more minutes.

    Time: PT16M

11. Finish with Cheese and Basil

    Remove the pot from heat. Stir in 126 g grated Parmesan and the 30 g fresh basil leaves until melted and fragrant, about 2 minutes.

    Time: PT2M

12. Portion and Cool

    Divide the creamy beef and shells into 20 meal‑prep containers, aiming for 400‑410 g per container. Let the portions cool for 5 minutes before sealing and refrigerating or freezing.

    Time: PT10M

Nutrition Facts

Calories

511

Protein

32 g

Carbohydrates

13 g

Fat

29 g

Fiber

1 g