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Course Entree
Cuisine Italian
Servings 2


  • 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


  • 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.