This a a hearty tomato sauce that is quite versatile. I made it without mince/ground beef, but will add some later in the week to change it up a bit. I served this over spaghetti squash with grilled eggplant on the side.
To make the gravy:
Heat a cast-iron or similar heavy-bottom pot and add lard/tallow/chicken fat (olive oil if you are vegan/vego) and melt.
Add diced onion, garlic and kale stems to the pot and cook until slightly caramelized. Add grated zucchini and cook a few minutes then add shredded kale and cook a few more minutes.
Put chopped fresh tomatoes, tomato pasata (puree), a bit of chicken, vegetable or beef stock, fresh basil (or any other seasonal herbs) and salt in, stir and let it come to a boil. Reduce heat to a simmer and cover.
Let this cook for at least an hour, longer if you can. It will be richer the longer you leave it. Taste for seasoning before serving and adjust as desired.
As I mentioned this is quite versatile and can be used as is, or add meats or other veggies as you like. It also freezes well.
Enjoy - N x