Paleo-ish Bolognese

Ingredients
2 tablespoons olive oil
1 pound ground beef
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes
3 carrots, peeled and diced
2 celery stalks, diced
Big handful of kale
1/2 onion, diced
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup coconut milk
2-3 zucchini, spiraled into noodles

1. Brown meat in olive oil about 5-7 minutes. Add mirepoix (onion, carrots, celery--which I pulsed in a food processor) and kale, oregano, garlic, and red pepper flakes. Cook another 2 minutes.

2. Pour in wine (the non-paleo part, but it's for flavor not getting wasted) and tomatoes, stirring and simmering another 10 minutes or so as wine reduces.

3. Finish off with basil, coconut milk, and salt/pepper to taste. Simmer another 10 minutes and serve over zucchini noodles.

Based on this recipe:  http://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe.html