I’ve had a hard time finding GAPS-legal Italian sausage that is both grass-fed/pastured and also within my price range. Since we still wanted to use Italian-flavored meat for pasta sauce and pizza, we came up with this recipe, which we call “Italian beef.” I use beef because I’m always looking for more ways to eat grass-fed beef, but I’m sure that the recipe would also be very tasty with ground pork.
This recipe can easily be doubled (or tripled or quadrupled) to make a large amount of Italian beef for future meals. I usually cook a lot at once and then freeze it using my special method for freezing ground meat.
1 lb. grass-fed ground beef
1/2 tablespoon salt
1/2 tablespoon fennel
3/4 tablespoon paprika
1/2 tablespoon garlic powder
4 cloves garlic, minced
1/2 teaspoon black pepper
1 1/2 tablespoons red wine vinegar
Sauté ground beef in a skillet. When the beef is nearly done, add all additional ingredients and mix to combine. After the beef is thoroughly cooked, add it to your chosen recipe or store for future use.
Later this week I will share one of our favorite ways to use this recipe: meat sauce on zucchini pasta.
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