Ingredients
Scale
1 lb. grass-fed beef
2 garlic cloves, crushed
1 tbsp extra-virgin olive oil
2 carrots, diced
1 large onion, diced
1 cup baby bella mushrooms, diced
1 cup frozen peas
2 vine ripe tomatoes, diced
1 can organic tomato paste
1/3 cup red wine
1 tbsp Italian seasoning
1 tbsp fresh basil
1 tsp garlic powder (or ground garlic)
1/2 tsp Himalayan sea salt, more to taste
1/2 tsp freshly ground pepper, more to taste
Optional: 1/2 tsp (or more) red pepper flakes
Instructions
- Chop carrots, onion, tomatoes, and mushrooms- set aside
- Heat oil and garlic in pan
- Add chopped carrots, onions, tomatoes, mushrooms, and peas
- Let cook for 3-5 minutes until veggies are somewhat softened and onions translucent
- Add meat and let cook, mixing often, until brown
- Add in tomato paste and mix well
- Add in red wine, Italian seasoning, salt, pepper, ground garlic and red pepper flakes- mix well
- Bring to a boil then reduce heat and let simmer for 15 minutes until flavors are combined and bolognese is thick
- Serve hot over zucchini linguine (or desired pasta)!
- I use the Paderno Spiralizer for my zucchini linguini