Freel free to use the ground protein you prefer.Also feel free to improvise on the sauce and spices here. You can add a dash of your favorite bbq sauce, a teaspoon of chili powder, and even a tablespoon or 2 of ketchup. My original recipe in my Coconut Flour cookbook uses ketchup, and I improvised by using the basic ingredients of homemade quick & easy ketchup that calls for honey and apple cider vinegar.
Heat a large skillet or frying pan on medium heat and add the oil.
Add the celery, onions, and carrots to the skillet and cook, tossing occasionally for about 7 minutes.
Add the garlic and toss with the vegetables. Cook for 1 minute.
Add red and green pepper and toss in with the other vegetables. Cook for 5 more minutes, or until the peppers begin to soften.
Push the vegetables to the sides of the pan and place the ground meat in the center. Use a spatula to move the meat around as it browns.
After a few minutes of browning the meat, blend the vegetables with the meat and add the tomato puree, tomato paste, honey, mustard, vinegar, and salt. Blend well as it cooks.
Cover the pan and let the mixture simmer for 5 to 10 minutes, or until the vegetables are softened to your preference.
Serve very warm with rolls, coleslaw, mashed cauliflower or just on it's own. Store leftovers in the refrigerator for a few days.