Skillet Beef Bolognese
Lemon-Basil Romaine Hearts
Ingredients
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 Tbsp avocado oil
- 1¾ lb grass-fed ground beef
- 1 cup organic beef broth
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp Italian seasoning
- 4 large zucchini
Instructions
- Sauté onion, carrots, celery, and garlic in hot oil in a large skillet over medium heat 8 minutes or until lightly browned and tender. Add beef. Cook 6 minutes or until browned and crumbly; drain and return to skillet.
- Stir in broth, scraping skillet to loosen browned bits. Add tomatoes, tomato paste, and Italian seasoning. Bring to a simmer over low heat. Cook 20 minutes or until liquid is almost evaporated.
- Meanwhile, use a spiralizer to cut zucchini into noodles. Or cut lengthwise into ¼-inch-thick slices. Stack zucchini, 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Stir zoodles into meat mixture in skillet; cook 2 to 3 minutes or until zoodles are thoroughly heated.
Side Dish Ingredients
- ½ cup fresh basil leaves
- ½ cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 clove garlic
- ¼ tsp salt
- ¼ tsp pepper
- 2 tomatoes, chopped
- 1 (3-count) pkg romaine lettuce hearts, halved lengthwise
Side Dish Instructions
- Process basil, oil, lemon juice, garlic, salt, and pepper in a blender or food processor until smooth.
- Sprinkle tomatoes over lettuce halves; drizzle with vinaigrette.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
