1 pound grass-fed ground beef
1 medium onion, peeled and finely chopped
1 1/2 cup beef or vegetable stock
1/2 cup red wine
1 tablespoon fresh rosemary leaves, chopped or 1/2 tablespoon dried rosemary
Sea salt and pepper to taste
- Sauté ground meat in a heavy skillet until crumbly.
- Add onions, stock, wine and rosemary. Bring to a boil and simmer uncovered for 5-30 minutes until liquid has been reduced to a thick sauce.
- Season with salt and pepper.
- Serve over a grain like buckwheat, soba noodles or zucchini noodles.
*This is based on a recipe from the wonderful Nourishing Traditions by Sally Fallon.