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In a large skillet, heat the olive oil over medium-high heat.
Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until no longer pink. Remove the meat from the skillet, and set aside.
Add the onions and red bell peppers to the same skillet. Cook for 3-4 minutes or until the onions are soft. If it is necessary, add a little bit of olive oil to help sauté the veggies.
Add the zucchini and asparagus, and cook for 3-5 minutes. It depends on how tender you prefer your veggies.
Return the ground beef to the skillet, and mix everything together.
Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
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