Spaghetti with Lemony Grass-Fed Meat Sauce

So I have to say when I first read this recipe from Rachael Ray I was a little sceptical.......but WOW what an amazing dish.  The combination of the red wine, chicken broth and mint is scrumptious.......and OH the lemon peel literally melts into the sauce to create this lemony sauce.  If you like to step outside of your cooking box try this one!!!

Here is how you make it........

2 1/2 tablespoons of butter

2 leeks, green parts discarded, white parts sliced and cleaned

Salt and pepper

 

Once you slice your leeks crosswise soak them in a large bowl of water so all of the grit that likes to hide in the folds of the leek will release and fall to the bottom.  Then just scoop them out with your hands and saute them in the butter and salt and pepper until tender..about 5 minutes.

1 1/2 pounds of ground grass fed beef

Add the beef to the sauteed leeks until the beef is cooked all the way through.

1/2 cup of robust red wine

1 1/2 cups of chicken broth

Let the red wine and chicken broth simmer until half of the liquid has evaporated.

Peel of one lemon, cut into 2 inch strips with a vegetable peeler.  

1/2 cup of heavy cream

1 pound of whole wheat spaghetti 

Add both to the beef mixture and let simmer until the lemon peel is soft.  About 20 minutes.

Salt and boil the water for you spaghetti and cook.

Once your lemon peel is soft add 1/2 cup of chopped mint and let absorb into the sauce for 5 minutes.  

Combine your spaghetti and grass fed meat sauce and you are ready to serve!!!!!!!!  Enjoy