Slow-Cooked Bolognese Sauce
November 15, 2022 • 0 comments
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!
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1 litre) Turkey and Chicken Bone Broth
- (1 28oz can (800g)) Can of tomatoes
- (1/2 pound 225g-finely minced) Chicken Liver
- (1/4 cup (60ml)) Lard
- (1 pound) Butchers’ Blend Ground Beef
- (1 pound) Ground Pork
- (1/2 pound (225g)) Smoked Pork Cheek
- (1 large, finely diced) Onion
- (chopped assorted veggies. approx 2 cups) Veggies
- (4 cloves, minced) Garlic
- (3/4 cup - whatever sounds good to you!) Fresh Herbs
- (1 cup) Whole Milk
- (2) Bay leaves
- (As much or as little as you like for serving!) Grass Fed Organic Mild Cheddar Cheese
- (any kind you like and however much you will eat!) Pasta
Directions
- On the farm we call this a one pot wonder. Grab your biggest pot and off you go!
Start by browning your onion, garlic and veggies in the olive oil.
Add your Chicken Liver, Beef and Pork until toasty golden.
Drain fat if you please... or not if you enjoy some extra flavour
Deglaze with bone broth, add canned tomatoes, herbs and spices that you please and your milk
add the most ingredient...Time!
Pop the lid on, turn heat down to low, leave simmering for as long (or as little) as you like.
This recipe is a simplified version of the delicious serious eats recipe that you can find here
