2 tablespoons coconut oil or grapeseed oil
1 medium onion, minced in a food processor
1 lb. grass fed beef
4 cloves garlic, minced
1 tablespoon dried oregano
pinch of red pepper flakes
1 1/4 cups dry red wine, divided
1 28-oz can + 1 14.5-oz can crushed or diced tomatoes, pureed in a food processor
2 tablespoons tomato paste
1 tablespoon salt
1 1/2 teaspoon black pepper
1 lb. dried pasta (I used spaghetti noodles)
pinch of ground nutmeg
1/3 cup chopped fresh basil leaves (or 3 tablespoons dried basil)
1/4 cup heavy cream
1/2 cup fresly grated Parmesan chese (I used asiago), plus more for serving


Heat 1 tablespoon of the oil in a pan over medium heat.  Add minced onion and cook, stirring, until soft, about 10 minutes.  Remove from heat and set aside.

In a separate large pan, cook the ground beef until it is no longer pink and starting to brown, 5 - 7 minutes.  Add the onions, garlic, oregano, and red pepper flakes and cook, stirring, for about 2 minutes.  Add 1 cup of the wine to the pan and stir, scraping any browned bits from the bottom of the pan.  Add the pureed tomatoes, tomato paste, salt and pepper.  Bring to a boil, reduce the heat, and let simmer for 10 minutes.

Meanwhile, cook the pasta in a large pot of salted water according to the package directions, until about 2 minutes before tender.  Drain the pasta.  While the pasta is cooking, finish the sauce.  Stir in the nutmeg, basil, cream, and remaining 1/4 cup wine.  Simmer for 5 more minutes.  When the pasta is cooked and drained, add it and the parmesan cheese to the pan and let it simmer for 5 more minutes.  Top with additional parmesan cheese if desired.