1 pound 100% grass-fed ground beef
2 cloves garlic, crushed
1 onion, chopped
8 oz. mushrooms, chopped
1 cup baby carrots, chopped
1 28 oz. can tomato puree
2 tsp. Italian seasoning
1 tsp. Redmond season salt
1 - 1 1/2 cups water, depending on thickness
1. In a large skillet, on medium heat, brown the ground beef.
2. Once cooked, add the garlic, onion, mushrooms, and carrots. Stir while onions wilt.
3. Add in tomato puree, seasoning, and water to desired thickness. Let simmer on low for 15-20 minutes.
4. Serve over zoodles (1 spiraled zucchini will add ~20 calories), noodles, or anything you please!
Yields: 8 cups
Serving size: 1 cup