Adapted from Against All Grain



Prep Time: 10 Minutes
Cook Time: 45 Minutes 


Approx. Total/Net Carbs for Entire Dish: 
37 g / 30 g


  • 1/2 lb ground pork

  • 1/2 lb ground beef

  • 1/2 onion

  • 1/2 cup full fat coconut milk

  • 8 oz button mushrooms, finely chopped

  • 3 oz tomato paste

  • 2 cloves of garlic, minced

  • 1 carrot, finely diced

  • 1 celery stalk, finely diced

  • 2 tbsp ghee or bacon fat

  • Salt and pepper to taste

  • 2 tbsp Italian seasoning - basil, rosemary, etc.


Tips & Substitutions

  • Chop your garlic and leave out for at least 10 minutes before cooking. When garlic is chopped allicinase (an enzyme) produces allicin. Allicin is responsible for garlic's smell as well as garlic's potential health benefits. Heat inhibits allicinase so leaving the garlic out for about 10 minutes gives allicinase some time to work and increases the amount of allicin in your garlic.


  • Celery: Jicama

  • Button Mushrooms: Any other type of mushroom


  1. Melt fat of choice in a deep skillet or even a soup pot over medium high heat.

  2. Sauté onions, carrot, and celery into a pan until onions are translucent. Don't worry if they’re still a bit crunchy because we are simmering the mixture later, which will make the vegetables nice and soft.

  3. Add garlic and mushrooms and cook for 1-2 minutes.

  4. Add the ground meats you have selected and cook until fully cooked through, about 10 minutes.

  5. Pour in the coconut milk, add the tomato paste and Italian seasonings, and bring the heat down to medium low. You want the mixture to be simmering.

  6. Continue cooking until carrots and celery are soft, around 20 minutes but this can be more or less depending on the size of the vegetable pieces and how long you cooked them originally.