This is a recipe I got from Plated. It’s so good, I ordered it twice – so I figured I should add it here! They recommend serving it over roasted spaghetti squash, which is really good. Sprinkle the cut squash with olive oil + 1/2 t each dried oregano and dried thyme, then cook for 25-30 mins at 450°.

6 oz carrots, peeled and chopped
1 yellow onion, chopped
3 cloves garlic, minced
1 lb ground beef
1 1/2 T tomato paste
1/3 c red wine
8 oz chicken stock
1 T red wine vinegar
3 T heavy cream
1 oz grated parmesan cheese

Brown the meat in 1 1/2 T olive oil, seasoned with salt and pepper. Remove the meat from the pan, leaving behind the oil.

Add the tomato paste, vegetables and garlic. Saute, stirring pretty much constantly, for about 5 minutes. Add the wine and stock and bring to a boil. Reduce heat and simmer about 10 mins until the liquid is reduced.

Add the vinegar and heavy cream and season with additional salt and pepper, if desired.


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