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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook, breaking it apart with a wooden spoon, until browned throughout and no pink remains, about 7–8 minutes, reaching an internal temperature of 160°F (71°C) on an instant-read thermometer. Transfer the beef to a plate, leaving any rendered fat in the pan.
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the onion and carrot and cook, stirring occasionally, until the onion is softened and translucent and the carrot begins to soften, about 5–6 minutes.
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