It took me 4 years to master this recipe and I am really happy about it! I try to avoid gluten free grains as much as possible but sometimes I get a pasta craving.
What you’ll need for 2-4 servings:
- 1-2 lb of grass-fed beef
- Organic whole peeled can of tomatoes
- Organic tomato sauce (any kind you prefer)
- 4-6 Cremini mushroom
- 1 yellow onion chopped
- 6 garlic cloves
- 3 cilantro stems cut tiny
- Organic fresh basil
- 1/4 cup of Organic coconut milk
- 1/4 cup of Pinot Grigio
- Organic Olive oil
- Red chilli flakes
- Salt & Pepper
-Add olive oil and red chilli flakes to your pot on low-medium heat.
-Add chopped onions and stir till caramelized
-Add chopped cremini mushrooms and garlic cloves
-After a few minuets, add whole can of peeled tomatoes and stir until tomato pieces are smaller. You may also add the tomato sauce. I usually pick one that has basil or fennel in it but its up to you!
-After your sauce has come to boil, add chopped cilantro, coconut milk, and the white wine
-Once completed, let this simmer for 5-6 hours and season with salt and pepper to taste
-Add a handful of fresh basil!
-Serve with your favourite fresh pasta, gluten-free pasta or even cauliflower gnocchi!
-Add fresh grated parmesan if you are able to tolerate dairy.