Beef & Zucchini Skillet

INGREDIENTS:

• 1 tablespoon olive oil
• 1/2 lb grass-fed extra-lean ground beef
• 1 garlic clove — minced
• ½ cup onions
• ½ cup red bell pepper
• 1 medium zucchini — quartered
• ½ bunch asparagus — cut into three parts each
• 1 teaspoon Dijon mustard
• 1/8 cup tomato sauce
• ½ teaspoon of oregano
• 1/8 teaspoon crushed red pepper — optional
• Salt and freshly ground black pepper to taste
• Fresh parsley — chopped

INSTRUCTIONS

1. In a large skillet, heat olive oil over medium-high heat.
2. Add ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally and cook for about 7 minutes. Set aside.
3. Add onions and red bell pepper to the same skillet. Cook for 3-4 minutes or until the onions are soft. If it is necessary, add a little bit of olive oil to help sauté the veggies.
4. Add the zucchini and asparagus cook for 3-5 minutes. It depends on how tender you prefer your veggies.
5. Add the ground beef to skillet again and mix everything together.
6. Add the Dijon, tomato passata, oregano, crushed red pepper, salt and pepper to taste. And cook for 1-2 minutes more.
7. Garnish with fresh parsley.