1. Prepare Vegetables

   Prepare vegetables; dice onions, carrots, and celery. Mince garlic and chiffonade (aka finely slice) basil. Tip! Use a food processor to speed up chopping process (leave the basil out and slice by hand).

   • 1/2 , finely diced Small Yellow Onion
   • 1/2 , finely diced Carrot
   • 1 stalk , finely diced Celery
   • 2 , minced Garlic Cloves
   • 5 sprigs , chiffonade Basil Leaves
2. Brown Meat

   Heat a large skillet over medium-high heat. Add butter to skillet and let melt. Add beef, and squeeze sausage out of casing into pan. Season meat mixture with salt and pepper, and break the meat into smaller pieces with the help of a spatula or large spoon. Cook for 5 minutes, stirring occasionally, or until browned and caramelized.

   • 1 Tbsp Unsalted Butter
   • 1/2 lb Ground Beef
   • 1/2 lb , squeezed out of casing Pork Sausage Meat
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Black Pepper
3. Create Sauce

   Add carrots, celery, onions, and garlic to meat mixture. Sauté over medium heat, stirring occasionally, for 5 minutes or until soft. Add fennel seed, tomato paste and red wine to skillet, scraping the bottom of the pan with a spatula. Add milk and water. Let simmer, uncovered, for 15 minutes, adding water if mixture becomes too dry. Turn off heat, add basil, olive oil and give it a stir.

   • 1 tsp , ground Fennel Seeds
   • 1/4 cup Canned Red Tomato Paste with no salt
   • 1/2 cup Red Wine
   • 1/2 cup Whole Milk
   • 1 1/2 cups Water
   • 1/2 tsp Kosher Salt
   • 1/4 tsp Black Pepper
   • 1 Tbsp Extra Virgin Olive Oil
4. Cook Zoodles

   Prepare ingredients. Heat olive oil in pan over medium. Add zoodles; cook, until softened slightly, about 5 minutes.

   • 3 , zoodled Zucchini
   • 1 Tbsp Olive Oil
5. Serve & Enjoy!

   Plate zoodles and enjoy with sauce and a drizzle of olive oil if desired!

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Curry

	Amount per serving	Daily value percentage
Calories	520 kcal
Total Fat	37 g	47%
Total Saturated Fat	14 g	71%
Unsaturated Fat	23 g
Low Cholesterol	95 mg	31%
Sodium	1090 mg	45%
Total Carbohydrate	13 g	5%
Fiber Total Dietary	3 g	11%
Sugars Total	8 g
Good Source: Protein	22 g	44%
Good Source: Vitamin C	33 mg	35%
Calcium Ca	113 mg	8%

Load More

	Amount per serving	Daily value percentage
Iron Fe	3 mg	20%
Vitamin D	0.1 µg	0%
Potassium K	1020 mg	20%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.4 mg	35%
Niacin	5.5 mg	35%
Pantothenic Acid	1.1 mg	20%
Vitamin B-6	0.7 mg	40%
Folate (B9)	57 µg	15%
Excellent Source: Vitamin B12	1.9 µg	80%

By Innit Culinary Team