This is the perfect recipe for a Sunday meal with the family or friends. I like to make this simple recipe while I’m at home and have the afternoon to slow cook this sauce. If you don’t have the time and still want to make it, you can throw it in a slow cooker or instant pot.
In the past, I used to use olive oil to cook my sauces but only to learn that it’s not good to cook olive oil in high heat. Using it fresh to drizzle on food is best. So I have replaced olive oil with beef tallow or lard and it tastes great!
I like to use grass-fed ground beef with 15% fat for this sauce but you can always use organic ground turkey or heritage ground pork as well.
Chop onions and garlic.
Grate carrots. You can use a cheese grater. If you don’t have grater, you can fine chop them.
Heat a large pot on low. When the pot is hot, add lard or tallow and butter to melt. Throw in the onions, garlic, carrots and a teaspoon of sea salt. Sauté for about 10 minutes or until the onions become translucent. Add the thyme, crushed red pepper and cayenne pepper during the sauté.
Add the ground beef and 2 teaspoons of sea salt and raise heat to med-high and sauté for about 10-15 minutes or until the meat is cooked through. Add the bone broth, crushed tomatoes and bring to a boil. Then lower heat and simmer for the next 3 hrs or so. Stir occassionaly so that the sauce doesn’t stick to the bottom of the pan. If the sauce gets too thick, you can always add a little filtered or spring water. If you don’t have the time to nurse the sauce for the 3 hrs, you can always throw in a slow cooker after the sauce reaches a boil. If you are using an instant pot, throw it in there and heat manually for 35 minutes.
When the sauce is done, add more sea salt to taste if needed and drizzle fresh olive oil when served. Serve over zoodles, veggies, miracle noodles or gluten free pasta of your choice.
Ingredients:
2 lbs grass-fed ground beef or heritage ground pork or organic ground dark meat turkey
1.5 medium carrots
2 medium or 1 large onion
12 cloves of garlic
2 boxes or cans of crushed tomatos (28 oz cans)
2 cups of bone broth
1/2 cup filtered water (if needed)
2-3 tbsp of fresh thyme
3-4 teaspoons of sea salt
1-2 teaspoons of crushed red pepper
1/2 teaspoon cayenne pepper
2 tbsp of heritage lard or grass-fed beef tallow
2 tbsp of grass-fed butter or ghee
Fresh basil to top sauce
Olive oil for drizzle
Instructions:
Chop onions and garlic. Grate carrots. You can use a cheese grater. If you don’t have grater, you can fine chop them. Heat a large pot on low. When the pot is hot, add lard or tallow and butter to melt. Throw in the onions, garlic, carrots and a teaspoon of sea salt. Sauté for about 10 minutes or until the onions become translucent. Add the thyme, crushed red pepper and cayenne pepper during the sauté. Add the ground beef and 2 teaspoons of sea salt and raise heat to med-high and sautee for about 10-15 minutes or until the meat is cooked through. Add the bone broth, crushed tomatoes and bring to a boil. Then lower heat and simmer for the next 3 hrs or so. Stir occassionaly so that the sauce doesn’t stick to the bottom of the pan. If the sauce gets too thick, you can always add a little filtered or spring water. If you don’t have the time to nurse the sauce for the 3 hrs, you can always throw in a slow cooker after the sauce reaches a boil. If you are using an instant pot, throw it in there and heat manually for 35 minutes.
When the sauce is done, add more sea salt to taste if needed, add fresh chopped basil and drizzle fresh olive oil when served. Serve over zoodles, veggies, miracle noodles or gluten free pasta of your choice. Serves 6-8. You can always freeze leftover sauce for later. Reduce ingredients to half if you want to make less but I like to make more and store in freezer. It’s easy to heat up for a quick dinner.
Meatsauce
Print This
Ingredients
- 2 lbs grass-fed ground beef or heritage ground pork or organic ground dark meat turkey
- 1.5 medium carrots
- 2 medium or 1 large onion
- 12 cloves of garlic
- 2 boxes or cans of crushed tomatos (28 oz cans)
- 2 cups of bone broth
- 1/2 cup filtered water (if needed)
- 2-3 tbsp of fresh thyme
- 3-4 teaspoons of sea salt
- 1-2 teaspoons of crushed red pepper
- 1/2 teaspoon cayenne pepper
- 2 tbsp of heritage lard or grass-fed beef tallow
- 2 tbsp of grass-fed butter or ghee
- Fresh basil to top sauce
- Olive oil for drizzle
Instructions
Chop onions and garlic. Grate carrots. You can use a cheese grater. If you don’t have grater, you can fine chop them. Heat a large pot on low. When the pot is hot, add lard or tallow and butter to melt. Throw in the onions, garlic, carrots and a teaspoon of sea salt. Sauté for about 10 minutes or until the onions become translucent. Add the thyme, crushed red pepper and cayenne pepper during the sauté. Add the ground beef and 2 teaspoons of sea salt and raise heat to med-high and sautee for about 10-15 minutes or until the meat is cooked through. Add the bone broth, crushed tomatoes and bring to a boil. Then lower heat and simmer for the next 3 hrs or so. Stir occassionaly so that the sauce doesn’t stick to the bottom of the pan. If the sauce gets too thick, you can always add a little filtered or spring water. If you don’t have the time to nurse the sauce for the 3 hrs, you can always throw in a slow cooker after the sauce reaches a boil. If you are using an instant pot, throw it in there and heat manually for 35 minutes.
When the sauce is done, add more sea salt to taste if needed, add fresh chopped basil and drizzle fresh olive oil when served. Serve over zoodles, veggies or gluten free pasta of your choice. Serves 6-8. You can always freeze leftover sauce for later. Reduce ingredients to half if you want to make less but I like to make more and store in freezer. It’s easy to heat up for a quick dinner.
