Italian Beef Ragu over Kale

Italian food has amazing flavor, however, the use of pasta as the main ingredient prevents it from being on a Paleo menu. Don't give up on Italian just yet. You can still recreate the delicious tastes of  Italian without pasta in a variety of Paleo dishes. Sliced grass fed beef simmered in sun dried tomatoes, garlic, and Italian spices served over Kale is enough to make you forget about the dough shaped bow ties of previous Italian fare.

Ingredients:
1-2 pounds grass feed beef (London broil) cut into cubes
1 (14.5 oz) can all natural petite diced tomatoes
1 (8 oz) can no salt added all natural tomato sauce
1/2 cup sun dried tomatoes not in oil or preservatives (Trader Joe's brand)
1 sweet onion diced
2 large cloves of garlic minced
1/2 cup baby bella mushrooms sliced
1 tablespoon dried oregano
1 tablespoon dried basil
1 cup dry white wine
Dash of KAME fish sauce

Method:
1.) Pre-heat oven to 325 degrees. Heat 1 tablespoon EVOO in large Dutch oven.  Add onions, mushrooms, can of diced tomatoes and sundried tomatoes. Saute over medium heat.
2.) Meanwhile, heat 1 tablespoon EVOO in large cast iron skillet. Working in small batches, sear beef until brown on all sides or no longer sticks to bottom of pan. Add to Dutch oven.
3.) Once all of beef is browned and placed in Dutch oven, add garlic to cast iron and saute for 1-2 minutes or until lighly brown.  Add in 1/2 cup of wine, bring to a simmer and scrape up brown bits from skillet. Add wine and garlic sauce to Dutch oven.
4.) Add can of tomatoe sauce, oregano, basil, KAME, and remaining wine. Sea salt and black pepper to taste.
5.) Cover with lid and place in oven for 1 hour or until beef is desired tenderness and sauce in thickened. Serve over Kale.

Garlic Kale

Ingredients:
1 bunch fresh Kale
1 clove fresh garlic minced
1 tablespoon EVOO
Dry white wine

Method:
1.) Soak Kale in cold water, rinsing until water is clear and Kale is clean.
2.) Cut leaves from salk and veins. Roll Kale leaves up and slice into pieces. (Or tear apart into small chunks).
3.) Heat EVOO in a large skillet.  Add garlic and saute for 2 minutes. Add in Kale and sea salt and pepper to taste. Carefully stir Kale over medium heat until leaves start to wilt.  Add in a splash of dry white wine. Continue cooking for 7 more minutes or until Kale is desired tenderness. Serve Italian beef over Kale.
*Kale is best cooked "al dente"