Leeks with Ground Meat Tomato Sauce

Introduction

You brown the leeks first, then bake them under a ground meat and tomato sauce for a full hour, which turns them soft and sweet without letting them disappear. The onion, tomato sauce, and mild red pepper keep the sauce simple and direct. It works as a main dish with rice, bread, or plain yogurt on the side.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4 servings

Ingredients

2 lb (900 g) leeks

½ cup oil

¾ cup chopped onion

½ lb (225 g) ground meat

1 tablespoon tomato sauce

Mild red pepper

Salt

Pepper

Instructions

Cut off the green leaves from leeks. Wash and cut leeks diagonally into 1-inch thick slices.

Sauté in a little oil and place in a baking pan.

Sauté onion and ground meat in remaining oil.

Add beef stock, tomato sauce, red pepper, salt and pepper, and bring to a boil.

Pour meat mixture over the sautéed leeks.

Bake for 1 hour at 375°F (190°C).

Serve hot.

Variations

• Use ground lamb instead of ground meat if you want a richer, fuller sauce that stands up well to the sweetness of the leeks.
• Replace part of the oil with olive oil for a slightly fruitier finish and a bit more depth in the baked sauce.
• Increase the tomato sauce slightly if you want a redder, more pronounced tomato flavor in the final dish.
• Raise or lower the mild red pepper depending on how much heat you want; more gives the dish a warmer finish without changing the method.

Tips for Success

• Wash the leeks thoroughly after cutting off the green leaves, since grit often hides between the layers.
• Sauté the leek slices until they start to soften before they go into the baking pan; that keeps them from staying stringy after baking.
• Cook the onion and ground meat until the meat loses its raw color and the onion turns translucent, so the sauce tastes finished after the oven time.
• The dish is done when the leeks are very tender and the sauce has settled around them instead of looking watery on top.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze it in a freezer-safe container for up to 2 months, though the leeks will be softer after thawing.

Reheat in a covered baking dish at 350°F until heated through, about 15 to 20 minutes. For smaller portions, use the microwave in short bursts, covered, stirring or rotating midway so the center heats evenly.

FAQ

How do you keep leeks from tasting gritty?

Slice them first, then rinse them well in plenty of water so the dirt trapped between the layers can fall away.

How much beef stock should you add?

Use enough to make the meat mixture loose and spoonable, about 3/4 to 1 cup for a dish this size.

Can you make it ahead?

Yes. You can assemble it earlier in the day, refrigerate it, and bake it when needed, adding a few extra minutes if it goes into the oven cold.

Can you use a different meat?

Yes. Ground beef gives a straightforward flavor, ground lamb makes it richer, and ground turkey makes it lighter but a bit less juicy.