Ingredients
Scale
- 1 tbsp Garlic Olive Oil
- 10 leaves of Sage
- 1 sprig of Rosemary
- 1 sprig of Thyme
- 1/2 Yellow Onion
- 250 gr ground Chianina or Grass Fed Beef
- 15 Black Olives
- 1 tbsp Capers
- 1 Carrot (peeled)
- 1/2 Zucchini
- 1/4 cup White Wine
- 1/4 tsp Turmeric
- 1/4 tsp Himalayan Salt
- Water (as needed)
Instructions
- Heat up the olive oil in a medium sized pan.
- Wash and chop the herbs and the onion and toss them in the pan to fry.
- When they start sizzling, put in the ground beef and press it with a fork to break it down. Let it cook for a minute and then flip it upside down.
- Start adding the white wine a little bit a the time.
- In the meantime, cut the carrot and zucchini and put them in a food processor (I used a grinder) together with the olives and the capers. Pulse a few times until coarsely ground and transfer this vegetable mixture over the ground beef.
- Mix well, add some water, if needed, and let your AIP ragout cook for at least 25 minutes.
- When done you can use it season your pasta! In these photos I used some zucchini noodles which I quickly made by spiralizing 4 organic zucchini.
- Category: AIP Bolognese Sauce
- Cuisine: Italian