2 lbs. Ground Beef, (90% lean)
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 black pepper
1 tsp. Kosher salt
Heat large nonstick skillet over MEDIUM heat until hot. Add Ground Beef and cook for 4-5 minutes. Add carrots and garlic. Cook for another 4-5 minutes, breaking beef into small crumbles and stirring occasionally.
Add remaining ingredients.
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 230; Total fat 8g (Sat. fat 4g; Trans fat 0g); Cholest. 70mg; Sodium 520mg; Total Carb. 10g; Fiber 3g; Total Sugars 7g; Protein 31g; Vit D (0% DV); Calcium (20% DV); Iron (15% DV); Potas. (14%DV)
This recipe is an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12 and selenium, and a good source phosphorus.