If you like Italian food, this is a great recipe to have in your back pocket! It’s packed with all the traditional Italian flavors, basil, Italian sausage, garlic, a little Pinot Grigio and of course tomato! I use this sauce over zucchini noodles and lasagna, most often. But you could also serve it over spaghetti squash or shirataki noodles, if you’d like. Add a generous grating of fresh parmesan cheese and you are set!!
Ingredients
3/4 pound grass-fed ground beef (I use 85%)
1/2 pound ground sweet Italian sausage
28 ounce can organic crushed tomatoes (lowest carb/no salt)
2 tablespoons fresh basil
1 clove garlic, minced
1/3 cup white wine (I use Pinot Grigio)
Salt and pepper to taste
Olive oil
Preparation
Add the ground beef and sausage to a pot and brown over medium heat. Get some good color before draining.
Add the olive oil and sauté the garlic for 20 seconds, careful not to burn it!
Deglaze the pot with the wine, scraping up the brown bits. Look at all that flavor!!!
Then add in the tomatoes, basil, salt pepper and stir.
Add the meat back into the pot and simmer on medium-low for 30 minutes, with a lid offset.
Serve over zoodles, spaghetti squash or shirataki noodles.
Makes 8 Servings
Macros: Fat 12 grams – Protein 16 grams – Carbs (net) 4 grams
- 3/4 pound grass-fed ground beef I use 85%
- 1/2 pound ground sweet Italian sausage
- 1 28 ounce can organic crushed tomatoes lowest carb/no salt
- 1 tablespoon fresh basil
- 1 clove garlic minced
- 1/3 cup white wine I use Pinot Grigio
- Salt and pepper to taste
- Olive oil
-
Add the ground beef and sausage to a pot and brown over medium heat. Get some good color before draining.
-
Add the olive oil and sauté the garlic for 20 seconds, careful not to burn it!
-
Deglaze the pot with the wine, scraping up the brown bits. Then add in the tomatoes, basil, salt pepper and stir. Add the meat back into the pot and simmer on medium-low for 30 minutes, with a lid offset.
-
Serve over zoodles, spaghetti squash or shirataki noodles.
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