A bunch of readers emailed me asking for the recipe in the photo that accompanied the article about Bright Line Eating. This is a mash-up of several of my favorite tomato sauce recipes. I tried to streamline it a bit (crushed tomatoes work better than whole in this version), so it could work for a weeknight dinner. But I suggest making a double batch on Sunday to see you through the beginning of the week. Serves 6 1 to 2 TBL olive oil 1 lb lean ground beef (I use 90/10) 2 fat cloves of garlic, chopped 1 onion, chopped 1/2 cup carrot, diced 2 to 3 TBL tomato paste 1 28 oz can crushed organic tomatoes 1 14 oz can crushed organic tomatoes handful of fresh basil chopped, or 1 TBL dried salt and pepper grated Parmigiano to taste Saute onion, garlic and carrot over medium heat for about 10 minutes until soft. Add ground beef and cook until brown. Add tomatoes, tomato paste, and basil and bring to boil. Simmer, covered for 30 minutes (and up to an hour for a richer sauce). If the consistency is too soupy, uncover and cook 15 minutes more. Serve over Zoodles (spiraled zucchini, saute for a few minutes til hot, but not mushy). Sprinkle with grated Parmigiano Reggiano. This recipe is easily doubled and freezes well. Note: I just bought one of these meat choppers and it is the best thing ever for chopping while sautéing ground beef or turkey! For more information about Bright Line Eating, click here to take the Susceptibility Quizz.