1   Place meat in a cold nonstick frying pan and turn heat to high. Mash meat as it fries. Cook until released fat has been reabsorbed.
2   Add red wine and cook almost dry
3   Lower heat and add onions, celery, asparagus, and garlic and fry until onions are translucent
4   Add chopped tomatoes mushrooms, bring to a simmer.
5   Add cream and bring to a simmer and heat through, about 5 minutes.
6   Add oregano and stir.
7   Make zoodles using SLD’s excellent spiralizer. Serve sauce over zoodles and sprinkle with Parmesan