Argentinian picadillo built on a slow-simmered sofrito of onion and fresh garlic, with lean ground beef browned and deglazed in balsamic vinegar and Worcestershire sauce. Crushed and diced tomatoes simmer with cumin, paprika, and oregano for thirty minutes before green olives, raisins, and green peas fold in for bursts of briny, sweet contrast. Fresh parsley finishes the beef, served alongside spiralized zucchini noodles and a rich zaatar butter that melts right over the top.

Lean ground beef, crushed tomatoes, diced tomatoes, green olives, green peas, red bell peppers, zucchini, onion, garlic, raisins, olive oil, sunflower oil, butter, balsamic vinegar, lemon juice, Worcestershire sauce, za'atar, dried oregano, parsley, paprika, cumin, bay leaves, erythritol, kosher salt, black pepper.

Milk, fish, sulphites.