Step 1

Heat a large skillet on medium heat.

Step 2

Once hot, add olive oil, diced veggies & garlic and sauté for 10-12 minutes, tossing every few minutes.

Step 3

Once veggies are soft, add beef in the middle and break into very small pieces using a wooden spoon or spatula. Cook until no longer red.

Step 4

Add vinegar and bone broth and cook for another 30 minutes, covered, on medium to low heat.

Step 5

Add remaining ingredients, toss, then cook for 45 minutes on low until thickened.

Step 6

Make preferred noodles (I use gluten-free brown rice pasta) and serve with sauce and fresh basil once done.