Nightshade Free Beef Ragu with Zoodles

• 1 lb. ground beef
• 1 medium yellow onion, small dice
• 2 carrots, peeled and small dice
• 2 celery stalks, small dice
• 5 garlic cloves, minced
• 1 1/2 C diced cooked beets
• 2 T avocado oil
• 1/2 C dry red wine (omit if doing Whole30)
• 2 C beef broth
• 1 C chicken broth
• 2 tsp dried oregano
• 3 tsp sea salt
• 1/2 tsp cracked black pepper
• 3 medium zucchini, spiralized

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1. In a large sauté pan on medium heat, add the avocado oil. When the pan is hot add the onion, carrots, celery, and garlic. Sweat the mixture until it’s translucent, about 10-12 minutes.
2. Deglaze the pan by adding the red wine. Add the beets and continue cooking until the wine has evaporated.
3. Add the chicken and beef broth, oregano, 2 teaspoons sea salt, and pepper. Bring to a boil and continue cooking for 10-12 minutes.
4. Use an immersion blender or high-speed blender and puree the sauce until the beets are smooth. The carrots will still be a little chunky, you just want to ensure the beets are smooth.
5. Return the sauce to the pan and continue to simmer on low heat for 20 minutes.
6. While the sauce simmers, spread your zoodles on a paper towel and sprinkle with 1/2 teaspoon sea salt. Let the zoodles sit for 10 minutes and then use the paper towel to squeeze any excess liquid from them.
7. In a separate sauté pan on medium heat, add the beef and 1/2 teaspoon sea salt. Break the beef up into small pieces and continue cooking until no pink remains.
8. When the sauce is done simmering, add the beef and zoodles to the pan. Stir everything together and serve.