Step 1

Bring a large pot of salted water to a boil. Add package of egg noodles and boil for 4-5 minutes, then drain and set aside. Noodles should be al dente.

Step 2

Heat olive oil over med-high heat in a large pot. Add onions (or shallots) and garlic, sautéing for 1 min until fragrant. Add mushrooms, carrots and celery, cooking for 3-4 min until mushrooms start to release liquid and veggies are tender.

Step 3

NOTE: You can stir in red peppers at this point along with the other veggies if you like a softer texture, but I like mine to be very tender-crisp and I find they get overcooked for my taste unless added in at the very end. Keep in mind they will continue to cook as they sit in the hot mixture, and when you reheat leftovers.

Step 4

Add ground beef and cook until browned (about 5 minutes), then add red wine, salt & pepper and flour, tossing to combine.

Step 5

Add beef stock and cooked noodles, bringing to a boil and cooking for 1-2 minutes until mixture starts to thicken. Stir in sour cream, red pepper and spinach, then remove from heat. Serve and enjoy! Leftovers will last in the fridge up to 5 days - I recommend sprinkling some water overtop before reheating.

Step 6

FREEZING INSTRUCTIONS: Freeze leftovers in individual portion sizes in glass bowls or foil containers. Make sure to sprinkle some water overtop before reheating. If using foil, reheat in 375F oven for 40-45 min. If using glass bowls, reheat in microwave on high for 5-6 minutes, stirring halfway through.