Leeks with Ground Meat and Tomato Sauce

Introduction

The leeks are cut into 1-inch diagonal slices, sautéed, then baked under a ground meat and tomato sauce mixture for 1 hour at 375°F (190°C). You get very soft leeks, a savory meat layer, and a dish that works as a simple dinner with bread, rice, or a spoonable side.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 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

1. Cut off the green leaves from leeks. Wash and cut leeks diagonally into 1-inch thick slices.
2. Sauté in a little oil and place in a baking pan.
3. Sauté onion and ground meat in remaining oil.
4. Add beef stock, tomato sauce, red pepper, salt and pepper, and bring to a boil.
5. Pour meat mixture over the sautéed leeks.
6. Bake for 1 hour at 375°F (190°C).
7. Serve hot.

Variations

• Change the ground meat to ground lamb if you want a richer, more savory finish with a little more fat in the sauce.
• Increase or reduce the mild red pepper to control the heat without changing the structure of the dish.
• Cut the leeks slightly thinner than 1 inch if you want them to soften more fully and blend into the sauce.
• Bake the pan covered for the first half of the baking time if you want softer leeks and less browning on top.

Tips for Success

• Sauté the leeks just until they start to soften; they will finish cooking in the oven.
• Cook the onion and ground meat until the meat is no longer pink before adding the tomato sauce and seasonings.
• The dish is done when the leeks are fully tender when pierced and the sauce is bubbling around the edges.
• Let the pan sit for 5 minutes before serving so the meat mixture settles over the leeks instead of sliding off.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze portions in a freezer-safe container for up to 2 months, though the leeks will soften further after thawing.

Reheat in a 350°F oven, covered, for 15 to 20 minutes until hot through. For single portions, use the microwave in 30-second bursts, covered, until heated evenly.

FAQ

How do you know when the leeks are fully cooked?

They should be very tender all the way through when you pierce the thickest pieces with a knife. If they still feel firm, keep baking a bit longer.

Can you use a different meat?

Yes. Ground beef or ground lamb both work well, and each will slightly change the richness and fat level of the sauce.

How much beef stock should you add?

You need enough to loosen the meat mixture into a pourable sauce that can come to a boil. Start with about 1/2 cup and add a little more only if the pan looks dry.

Can you make it ahead?

Yes. You can assemble the sautéed leeks and meat mixture in the baking pan, cover, and refrigerate it for up to 1 day before baking.