- 2 pounds lean Ground Beef
- 2 tablespoons olive oil
- 1/2 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 ounces) crushed tomatoes
- 1/3 cup tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon 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!
Nutrition information per serving: 430 calories; 19 g fat (9 g saturated fat; 0.5 g trans fat); 95 mg cholesterol; 870 mg sodium; 25 g carbohydrate; 5 g fiber; 13 g sugars; 34 g protein; 60% vitamin A; 20% calcium; 35% vitamin C; 25% iron