I make large batches of my Tomato Free Italian Vegetable Sauce and freeze it in two cup batches so I have it on hand when I want it. The other night I pulled the last bag out of the freezer along with a pound of extra lean ground beef. I tossed some ingredients in a large saucepot, cooked it down and created this really satisfying ragu that *almost* tastes like it contains tomatoes. It’s pure comfort food for me but doesn’t trigger any of my sensitivities. I served it with Creamy Dairy Free Polenta but it’d be excellent with the pasta of your choice.

1 lb extra lean ground sirloin (I use the 92% fat free)
2 cups Tomato Free Italian Vegetable Sauce
1 medium onion, diced
6 medium mushrooms, sliced (I used creminis)
3 Tbs white wine vinegar
2 Tbs balsamic vinegar
1 Tbs olive oil
1 tsp dried thyme
1/2 tsp sea salt
1/2 tsp black pepper

Add oil, onions, vinegars, thyme, salt, and pepper to a large saucepot. Saute until onions are translucent. Add ground beef and stir often until meat is browned. Add mushrooms and vegetable sauce. Simmer on low, stirring once in a while until sauce is cooked down and most of the liquid is gone. Serve over pasta or polenta.