Paleo in PDX

I finally have a Simple Supper Friday meal for you all! It’s been a couple Fridays since I last posted one, so it’s about time I jump back on the wagon. This is a nice, hearty and meaty Ragu sauce, which comes together in a timely manner, allowing you to have dinner on the table in no time. We ate ours atop of zucchini noodles, since zucchini is in season right now, but it would be wonderful over spaghetti squash in the fall and winter as well. The sauce is even delicious on its own — like a thick stew.

On another note, Jesse and I leave for our little San Francisco trip this Sunday! I’m more than excited and ready to leave Portland for a few days. It’s my first time to San Francisco and California for that matter (with the exception of the San Fran airport). I’ve been wanting to go since I was a little girl and am thrilled that it’s finally happening. I’ll definitely be recapping about it and will probably even share some photos while I’m there. Also, as I mentioned in Wednesday’s post, I’ll be sharing photos and details from my recent wedding sometime soon too, so stay tuned!

Ingredients:

• 1/2 Tbsp grass-fed beef tallow or other fat of choice
• 1 lb grass-fed ground beef
• 2 fresh spicy Italian chicken sausages, sliced
• 1 yellow onion, chopped
• 3 cloves garlic, finely chopped
• 2/3 cup sliced crimini mushrooms
• 1 18 oz jar tomato puree (I used Middle Earth Organics)
• 2 Tbsp tomato paste
• 2 tsp dried basil
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• Sea salt and pepper to taste
• Dash of cayenne
• 1/3 cup fresh oregano

Directions:

1. Melt tallow in a large pan over medium heat. Add the onion and garlic and saute a couple minutes. Then, add the ground beef and sliced sausage. Break up ground beef with a spatula. Continue to cook for a few minutes. Then, add the mushrooms. Season to taste with sea salt and pepper.
2. Once mushrooms have softened and beef is cooked through, add the tomato puree, tomato paste, basil, smoked paprika, cinnamon and cayenne. Add sea salt and pepper to taste. Stir well and bring to a simmer.
3. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally.
4. Once done, stir in fresh oregano.
5. Serve atop of zucchini noodles.

Yields: 4-5 servings