Nutrient dense beef ragù

Ingredients

serves 4

Extra virgin olive oil (about 2 tbsp)

1 medium red onion, minced

5 medium garlic cloves, minced 

Salt and pepper to taste

1/2 tsp peperoncino (red chili flakes)

4 anchovies

1/2 a beef liver (50g), finely minced or ground

2 tbsp of organic tomato concentrate

500g of minced grass-fed beef

1 and 1/2 tsp of dried oregano

1 can of chopped organic tomatoes

2/3 cup (170ml) of organic passata

Fresh basil leaves to top

Instructions

1) Heat a pot/dutch oven over medium heat and coat the bottom with olive oil. Add the onions and a pinch of salt to the pot. Cook, stirring occasionally, until the onions have softened, about 5mins. Add the garlic, chili flakes and anchovies, and stir for about 3mins until the anchovies have melted.

2) Finely mince the liver, or blend in a food processor into a paste if you are afraid to get bits*. Stir the liver into the pot and season with salt and pepper. Make a well in the middle and add the tomato paste. Let the paste cook for 4mins. Combine the paste with the rest of the ingredients. Add the ground beef and season it with salt and pepper. Break down the beef with a spatula, and cook stirring occasionally until it begins to brown, about 5mins. Stir in the oregano. 

3) Add the chopped tomatoes and the passata. Fill half of the can of chopped tomatoes with water, swirl it, pour into the pot, and give the sauce a good stir. Cover the pot and let simmer for 20mins. Uncover the pot, stir and let simmer for an extra 10mins, until the sauce thickens.

* The bigger the bits of liver, the more you will taste it. If you really dislike it, I recommend blending it to a paste.

*Serve the ragù with your favourite gluten free pasta. I recommend 350-400g for this recipe. Cook them while the sauce is simmering

*You can meal prep this sauce and freeze it.