Adventure Mouth!

 Ingredients 2-3 large zucchini, sliced or thick zoodled 1 tbsp salt 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage  1.5 tsp ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 16 oz tomato sauce 1/4 cup red wine 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 2 egg 25-30 oz ricotta cheese 4 tbsp fresh parsley, chopped 16 oz frozen, chopped spinach, thawed and drained 1/2 lb fresh mushrooms, sliced 12+ oz shredded mozzarella 3-5 oz grated parmesan Instructions Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge. Preheat oven to 325 F. Grease 9" x 13" baking pan. Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned. Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick. Boil, then simmer for ~2

Ingredients 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 4+ garlic cloves, peeled and coarsely chopped 2+ celery stalks, coarsely chopped Mushrooms 1 pound ground chuck beef or ground turkey (or ground bison) 14 oz can crushed tomatoes 14 oz can of diced tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Parsley (optional) Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and mushrooms and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take