Beef and Beet Tomato Free Ragu

I make large batches of my Tomato Free Italian Vegetable Sauce and freeze it in two cup batches so I have it on hand when I want it. The other night I pulled the last bag out of the freezer along with a pound of extra lean ground beef. I tossed some ingredients in a large saucepot, cooked it down and created this really satisfying ragu that *almost* tastes like it contains tomatoes. It’s pure comfort food for me but doesn’t trigger any of my sensitivities. I served it with Creamy Dairy Free Polenta but it’d be excellent with the pasta of your choice.

1 lb extra lean ground sirloin (I use the 92% fat free)
2 cups Tomato Free Italian Vegetable Sauce
1 medium onion, diced
6 medium mushrooms, sliced (I used creminis)
3 Tbs white wine vinegar
2 Tbs balsamic vinegar
1 Tbs olive oil
1 tsp dried thyme
1/2 tsp sea salt
1/2 tsp black pepper

Add oil, onions, vinegars, thyme, salt, and pepper to a large saucepot. Saute until onions are translucent. Add ground beef and stir often until meat is browned. Add mushrooms and vegetable sauce. Simmer on low, stirring once in a while until sauce is cooked down and most of the liquid is gone. Serve over pasta or polenta.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Main Course, Sauces. Bookmark the permalink.

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