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: 288 Calories; 118 Calories from fat; 13.2 g Total Fat (4.2 g Saturated Fat; 6.5 g Monounsaturated Fat); 69.6 mg Cholesterol; 787.9 mg Sodium; 13.8 g Total Carbohydrate; 3.3 g Dietary Fiber; 25.3 g Protein; 4.5 mg Iron; 868.1 mg Potassium; 0.3 mg Riboflavin; 9.3 mg Niacin; 0.6 mg Vitamin B6; 2.2 mcg Vitamin B12; 5.8 mg Zinc; 20.1 mcg Selenium; 89.5 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Selenium. It is a good source of Dietary Fiber, Potassium, and Choline.