Bone Broth Marinara

May 18, 2020By Alysa Seeland

Bone Broth Marinara

Name: Bone Broth Marinara
Yield: 10
Ingredients: 3 lbs grass-fed ground beef; 1-2 Tbsp Pure &amp; Unflavored Tallow; 1 whole yellow onion, diced; 1 cup bell peppers, seeded and diced; 1 Jar FOND’s Fennel &amp; Bay Leaf; 3 14-oz cans of crushed tomatoes; 1 4-oz can of tomato paste; 1 jar of organic marinara sauce (no funny business like sugar or thickeners, ok?); 1 tsp oregano; 1 tsp thyme; 2 whole bay leaves; 2 tsp sea salt; 1/4 cup finely chopped parsley

Rated 5 stars by 1 users

Servings

Calories

285

Get saucy with our bone broth marinara, made with our Fennel & Bay Leaf Bone Broth! This is a completely elevated version of the typical store-bought marinara sauce, with more flavor and nutrient-density too. Made with just a few nourishing ingredients, it's sure to impress friends and family alike.

Ingredients

3 lbs grass-fed ground beef
1-2 Tbsp Pure & Unflavored Tallow
1 whole yellow onion, diced
   1 cup bell peppers, seeded and diced
1 Jar FOND’s Fennel & Bay Leaf
3 14-oz cans of crushed tomatoes 
1 4-oz can of tomato paste
  1 jar of organic marinara sauce (no funny business like sugar or thickeners, ok?)
 1 tsp oregano
 1 tsp thyme
2 whole bay leaves
2 tsp sea salt
1/4 cup finely chopped parsley

Directions

Cook your ground beef in a pot or dutch oven, using a meat/potato masher or two forks to get a nice crumble. Set aside, leaving the drippings in the pan.
Next, add tallow to the dutch oven and heat on medium.
While the oil is coming up to temp, chop the onion and the peppers (careful not to accidentally add in any seeds). Cook until they are translucent - about 5 minutes.
Next add in the bone broth and ALL the tomato goodness including the tomato paste and marinara sauce, the bay leaves, oregano, thyme, and salt. Bring to a boil, reduce and cover simmering for 30 minutes. You’ll know it's time when the color of the sauce begins to deepen from a fire truck red to a darker cherry red.
Transfer all the ingredients to the blender and puree until smooth (you may have to do this in batches). This ensures that no veggie particles are detected by toddlers or picky grownups alike!
Transfer back into the dutch oven.
Finally add in the beef and cook for an additional 15 minutes on low so all the flavors come together in a perfect concoction so delicious you won’t believe you made it!