Leeks with Ground Meat and Tomato Sauce

Introduction

Cutting the leeks on the diagonal gives you thick pieces that hold up through the 1-hour bake, while the ground meat and tomato sauce cook down into a simple pan sauce around them. You get a soft, savory vegetable dish that works as a main with bread or rice, or as a make-ahead dinner for four.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 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

• Use ground lamb instead of the ground meat for a richer, deeper flavor that pairs well with leeks.
• Use ground turkey in place of the ground meat if you want a lighter dish with less fat and a cleaner flavor.
• Increase the tomato sauce slightly if you want a looser, more pronounced sauce in the baking pan.
• Add more mild red pepper if you want extra heat without changing the texture or structure of the dish.
• Leave the leeks in slightly larger 1-inch pieces when cutting to keep them firmer after the full baking time.

Tips for Success

• Wash the leeks thoroughly after trimming off the green leaves; grit often hides between the layers.
• Sauté the leek slices just until they start to soften, not until fully cooked, since they still bake for 1 hour.
• Brown the onion and ground meat well before adding the tomato sauce so the finished dish has more flavor.
• Bring the meat mixture to a boil before pouring it over the leeks so the baking starts with hot liquid and cooks evenly.
• The dish is done when the leeks are fully tender and the sauce looks slightly reduced around the edges of the pan.

Storage and Reheating

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

Reheat in a 350°F oven, covered, for 15 to 20 minutes until hot through. For smaller portions, use the microwave in 30-second intervals, stirring the sauce as needed so it heats evenly.

FAQ

Can you use only the white part of the leeks?

Yes. The white and pale green parts give the best texture, while the dark green tops are usually too tough for this bake.

Can you substitute the ground meat with ground turkey or chicken?

Yes. Ground turkey works well and gives you a lighter result; ground chicken also works but tends to be a bit less rich.

Do the leeks need to be sautéed before baking?

Yes. That step starts the softening process and helps prevent the finished dish from tasting watery or undercooked.

Can you make this ahead?

Yes. You can assemble the dish a day ahead, refrigerate it covered, and bake it when needed. Add a few extra minutes to the baking time if it goes into the oven cold.