Ingredients:

  • 1 pound lean Ground Beef [93% lean or leaner]
  • 2 tablespoons olive oil
  • ½ cup carrot, diced
  • ½ cup onion, diced
  • ½ cup celery diced
  • 2 gloves garlic, minced
  • ½ cup red wine
  • 1 can tomato paste
  • 1 ½ cups beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Parmesan cheese, grated, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for about 5 minutes, breaking the meat into crumbles with a wooden spoon until the meat has started to brown.
  2. Stir in the carrot, onion, celery and garlic. Sauté for another 5 minutes until the veggies become translucent and the meat is cooked through [you could drain the fat from the skillet at this step, but if you use lean Ground Beef there won’t be much to drain!].
  3. Pour wine into the skillet and stir to scrape up any brown bits.
  4. Add remaining ingredients, stirring until combined. Bring to a boil, lower the heat, and simmer for 20 minutes. Serve with cooked pasta and Parmesan cheese on the side.

Read More