Serves: 6 | Prep time: 20 minutes | Cook time: 1.5-2 hours
The ancestral blend — organ meats ground into a conventional beef ratio — delivers an extraordinary nutrient profile that disappears entirely into this sauce. Children who would never eat liver eat this without question. The long simmer is not optional. It is where the sauce becomes itself.
THE MEAT
1 lb Ancestral Blend Ground Beef (organ blend — liver, heart, kidney ground with conventional beef)
THE ORGANIC VEGETABLE BASE
1 large organic onion, minced
2 organic carrots, grated
2 ribs organic celery, minced
1 organic bell pepper, finely diced
THE SAUCE
1 can (28 oz) organic whole peeled tomatoes, pureed
2 tablespoons organic tomato paste
3 cloves garlic, minced
THE CREAMINESS
1/4 cup organic heavy cream or full-fat coconut milk for dairy-free
AROMATICS
2 bay leaves, 1 teaspoon dried oregano, 1/2 teaspoon nutmeg
Saltverk, garlic powder, red pepper flakes, black pepper
METHOD
1. In a large Dutch oven, sauté the onion, carrots, celery, and bell pepper in olive oil over medium heat until soft and slightly golden, about 10 minutes. Season with Saltverk, garlic powder, and red pepper flakes.
2. Add the ancestral blend. Break it up and cook until no longer red. Drain any excess grease if needed.
3. Stir in the tomato paste and garlic. Cook for 2 minutes to caramelize. Add the pureed tomatoes and herbs.
4. Reduce heat to low. Cover and simmer for at least 1 hour — 2 hours is better. This integrates the organ nutrients into the sauce and softens the flavor completely.
5. Stir in the heavy cream and nutmeg. Simmer uncovered for another 10 minutes until silky and rich.
FOR THE LITTLE ONES-
The hidden texture option: If your child dislikes the texture of ground meat or vegtables, pulse briefly in a food processor before adding it back to the sauce base.