2 lbs. Ground Beef
2 Tbps. olive oil
½ cup chopped onion
1 carrot, grated
2 cloves garlic, minced
1 cup cremini mushrooms, sliced then chopped
1 cup zucchini, grated
1 cup dry red wine
1 cup beef stock
1 can (28 oz.) crushed tomatoes
1/3 cup tomato paste
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
¼ tsp. crushed red pepper flakes
½ tsp. freshly ground pepper
1 tsp. Kosher salt
Put olive oil in a large, deep skillet or large saucepan. Turn heat to medium-low and add onion and Ground Beef. Cook, stirring and breaking up clumps of meat about 4-5 minutes. Add carrot and garlic, stirring in for a couple of minutes and making sure all clumps are broke up. Add mushrooms, zucchini, wine, beef stock, crushed tomatoes, tomato paste and seasonings.
Turn heat to low, cover and cook at a slow simmer, stirring occasionally for 45 minutes. Uncover, adjust salt and pepper and simmer another 10-15 minutes or until sauce thickens.
Serve on pasta, spaghetti squash, pizza and more!
Based on 90% lean Ground Beef
Nutrition information per serving: Calories 360; Total fat 13g (Sat. fat 4g; Trans fat 0g); Cholest. 95mg; Sodium 830mg; Total Carb. 18g; Fiber 4g; Total Sugars 9g; Protein 37g; Vit D (2% DV); Calcium (8% DV); Iron (35% DV); Potas. (33%DV)
This recipe is an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12 and selenium, and a good source phosphorus.