Ingredients:

12 ounces lean ground beef
1 large onion, finely diced
2 cups finely chopped cremini mushrooms (about 4 ounces)
5 plum tomatoes, diced
2 tablespoons almond flour
1/2 cup water
1/4 cup cider vinegar
1/4 cup SCD ketchup

Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8 to 10 minutes. Add tomatoes and almond flour; stir to combine. Stir in water, vinegar, and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8 to 10 minutes. Serve warm on the SCD Nut bread.