PASTA SAUCE WITH PASTURE-RAISED GROUND BEEF

TOMATO PASTA SAUCE

WITH PASTURE-RAISED GROUND BEEF

Basic tomato and ground beef pasta sauce. We do love homemade pasta, but this sauce also pairs really well with fresh-baked bread: dip a slice in for a snack or dinner appetizer and you’ll be drooling for more all week.

YOU’LL NEED:

1 large carrot (we get our produce from the biodynamic Forstbauer Family Farm)

1 small green pepper

3 stalks of celery

1 handful of wild-cultivated shiitake mushrooms, cleaned

1 twig of fresh rosemary

1 tsp fresh or dried oregano

4-5 leaves of fresh basil

1 small onion (red or white, your choice)

3 cloves of biodynamic farmer’s market garlic

2 cups cherry tomatoes (in-season or frozen)

2 medium-sized roma tomatoes

1 large heirloom tomato

1/2 pound of pasture-raised, grass-fed ground beef (ours from Pasture 2 Plate)

1 tbsp apple cider vinegar (we use Bragg’s)

1/4 cup extra virgin olive oil

2 tbsp coconut oil or butter

3 tsp rock salt

PREP:

If your ground beef is frozen, make sure to cool it in your fridge until it’s no longer frozen before cooking your sauce

How to make it!

Feel free to refer to the photos below. They don’t include every detail like the below steps do, but should help you envision what is happening in each step.

STEPS:

1. Chop carrots, green pepper, celery, and shiitake mushrooms into small pieces. Cube 1/2 your onion into small pieces. Chop or dice garlic cloves as desired.

2. Heat 1 tbsp coconut oil (or butter) in large saucepan on medium heat. Add fresh twig of rosemary, onion & garlic to pan. Sauté until onion is slightly wilted and garlic is slightly browned.

3. Add carrots, celery, green pepper, and shiitake into the same pan and stir-fry about 5 min. Reduce heat and set aside.

4. In a cast iron pan, melt 1 tbsp coconut oil (or butter) on medium heat. Add ground beef and cook until evenly browned. Remove from heat, set aside.

5. In a food processor or blender, blitz your frozen (or fresh) cherry tomatoes with 2 tsp rock salt, 1 tbsp of apple cider vinegar and 1/4 cup of olive oil. Blend until smooth.

6. Chop Roma tomato and heirloom tomato into bite-sized cubes.

7. Add oregano, tomato paste, and chopped tomatoes to the large saucepan from step 2. Add ground beef from cast iron pan. Heat on medium-high heat about 15 minutes or until cooked thoroughly.

8. Reduce heat and add 4-5 leaves of fresh basil and stir in. Add more salt if needed and remove from burner. Let cool slightly, then serve!