I promise to never ramble at you about the recipe I made. I promise to always get right to the point.
Ingredients:
1 Medium onion, diced finely
1 Celery stalk, diced finely
1 (ish) carrot, diced finely (I used approximately 10 baby carrots because that’s what was in my fridge)
1lb grass-fed ground beef
Salt
1 Cup medium bodied red wine
1/3 Cup tomato paste
1 Bay leaf
Pinch of freshly ground nutmeg
2 (rsh) cups bone broth
1 Cup oat milk
1 Box Pow chickpea elbow pasta (or whatever you have on hand!)
Method:
Heat a sauce pan over medium heat and add the ground beef. Salt well because, yum. Don’t break up the beef too much, just enough to cook through, around 5-7 minutes. It’s okay if it’s not totally cooked through/ Transfer to a bowl. Wipe down the pan.
Add the veggies to the pan and cook until softened, about 6 minutes. Add the beef back in. Add the wine. Reduce heat to medium-low and cook, smashing down on beef, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
Pour bone broth and oat milk into the pot. Probably add more salt, but not too much. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2 ish hours. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
Make the pasta, following the directions except make it super al-dente. Aim to cook for about 2 minutes less than what the package says. Using tongs, transfer pasta to pot with sauce. Add 1/2-1 cup pasta cooking liquid and increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
Serve with grated parmesan (optional) and the rest of the wine you opened. Enjoy.