We’re still plugging away, furiously working towards the launch of the new website and blog next week. In preparation for this move, the forum will close on Thursday and we’ll reopen it in its new location as soon as we possibly can, hopefully on Friday. Stay tuned for details.
From the Menu Mailer
I recommend you use Bionaturae tomato products in glass jars where you can, as they are BPA-free. Their canned tomato products do contain BPA in the lining of the can. If you can find tomatoes in glass jars from another company, that is good, too. This summer, I will be doing tutorials and videos on the website to show you how to can them yourself, so you can avoid the BPA issue altogether.
2 Tbs tallow, coconut oil, butter or ghee
1 onion, diced
½ – 1 pound ground beef
2-4 ounces beef liver, grated, optional
1 clove garlic, pressed
2 (14½-ounce) cans diced tomatoes
1 cup tomato sauce or strained tomatoes
2 (6-ounce) cans tomato paste
1 cup beef stock
1 tsp oregano
1 tsp basil
1 tsp salt
¼ tsp pepper
In a skillet, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the ground beef and liver and cook, breaking up the meat, until it is no longer pink. Place in the crock-pot and stir in the remaining ingredients. Cover and cook on low for 6-8 hours.
If you’d like to stretch this recipe you can add shredded carrots, zucchini, mushrooms and other vegetables in when you sauté the onions.
This sauce freezes wonderfully.