I’m not sure if you’ve heard…there’s ALOT of talk about organ meats lately. I know what you’re thinking, maybe you’re even screwing your nose up at the thought of just the taste! However, if you’re looking for a way to include a highly nutrient dense food to your supper…read on!
I am sharing with you my absolute favorite way to cook up our Butchers Blend. This is our blend of ground beef mixed with 20% organ meats.
If you happen to give it a try I’m convinced that even the pickiest of eaters will not be able to detect a difference to the normal ground beef!
Beginner bolognese
This is a simple, beginner-friendly version of the farm bolognese. It makes a big pot of rich meat sauce. It cooks low and slow, and the longer it cooks, the better it tastes.
You do not need to do this perfectly. Bolognese is forgiving. Chop things, brown things, add the rest, then let time do the work.
What you need
- 1 large heavy pot or Dutch oven with a lid
- 1 wooden spoon or large spoon
- 1 cutting board
- 1 knife
- 1 can opener
- 1 large pot for cooking pasta
- 1 colander
Ingredients
- 1/4 cup lard
- 1 large onion, finely diced
- 4 cloves garlic, minced
- About 2 cups chopped veggies, such as carrots, celery, mushrooms, zucchini, or peppers
- 1/2 pound chicken liver, finely minced
- 1 pound ground beef (like our Butcher’s Blend)
- 1 pound ground pork
- 1/2 pound smoked pork cheek, finely chopped (or bacon)
- 1 litre turkey or chicken bone broth
- 1 can tomatoes, 28 ounces or 800 g
- 1 cup whole milk
- 2 bay leaves
- 3/4 cup chopped fresh herbs, such as parsley, sage, oregano, or basil
- Salt, to taste
- Black pepper, to taste
- Pasta, any kind you like
- Grated cheddar or Parmesan, for serving
Prep Before you start
- Dice the onion.
- Mince the garlic.
- Chop the veggies into small pieces.
- If your canned tomatoes are whole, crush them with clean hands or a spoon.
- Measure the broth and milk.
- Keep everything near the stove.
How to make the sauce
1. Heat the pot.
Set your big pot on the stove over medium heat. Add the lard. Let it melt.
2. Cook the onion, garlic, and veggies.
Add the onion and chopped veggies. Cook for about 5 to 8 minutes, stirring now and then, until they soften. Add the garlic and cook for 1 more minute.
3. Add the smoked pork cheek.
Add the smoked pork cheek and cook for 3 to 5 minutes. It should smell good and start to brown a little.
4. Add the chicken liver.
Add the minced chicken liver. Stir it in and cook for about 3 to 5 minutes, until it loses its raw look.
5. Add the beef and pork.
Add the ground beef and ground pork. Sprinkle with a little salt and pepper. Break the meat up with your spoon as it cooks. Keep cooking until the meat is no longer pink and starts turning brown in places. This takes about 10 to 15 minutes.
6. Drain some fat if you want.
If the pot looks oily, carefully spoon out some fat. Leave some behind for flavor. If it does not look too greasy, leave it.
7. Add the broth.
Pour in the bone broth. Stir and scrape the bottom of the pot to lift any browned bits. Those browned bits add flavor.
8. Add the tomatoes, milk, bay leaves, and herbs.
Add the canned tomatoes, milk, bay leaves, and fresh herbs. Stir well.
9. Bring it to a gentle simmer.
Turn the heat up until you see gentle bubbles. Then turn the heat down to low.
10. Cover and cook low and slow.
Put the lid on the pot, but leave it slightly open if you can. Let the sauce simmer on low for at least 1 hour. Two to 3 hours is better. Stir every 20 to 30 minutes so the bottom does not catch.
11. Taste and adjust.
Take out the bay leaves. Taste the sauce. Add more salt, pepper, or herbs if needed. If the sauce looks too thick, add a splash of broth or water. If it looks too thin, simmer it with the lid off for 15 to 30 minutes.
How to cook the pasta
Bring a large pot of water to a boil. Add plenty of salt. The water should taste a little salty.
Add your pasta and cook according to the package directions. Before draining, scoop out about 1/2 cup of pasta water and save it.
Drain the pasta. Add some pasta back to the pot or to a large pan. Spoon over enough bolognese to coat it well. Add a small splash of pasta water if needed. Toss together for about 30 seconds.
Serve in bowls with grated cheese on top.
What beginners should look for
- Soft veggies, not crunchy ones
- Meat that is browned, not gray and wet
- A gentle simmer, not a hard boil
- A finished sauce that is thick, rich, and spoonable
Easy substitutions
- No smoked pork cheek: Use bacon or more ground pork
- No chicken liver: Leave it out, but the sauce will be less rich
- No fresh herbs: Use 1 to 2 tablespoons dried herbs
- No bone broth: Use regular chicken broth or beef broth
- No whole milk: Use 2% milk or a splash of cream
Storage
Let the sauce cool, then store it in the fridge for up to 4 days. It also freezes well. Reheat gently on the stove or in the microwave.
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