Meatball Ragu

INGREDIENTS

2LBS Ground Beef

1 Egg

1 ½ Teaspoon Himalayan Pink Salt

1 Teaspoon Garlic Powder

½ Teaspoon Cracked Pepper

1 ½ Cup Carrots Diced

1 Cup Celery Diced

6 Garlic Cloves Minced

¼ Cup Tomato Paste

28oz Crushed Tomatoes

½ Cup Coconut Aminos

½ Cup Red Wine

½ Cup Beef Bone Broth

½ Tablespoon Fresh Rosemary Finely Chopped

1 Teaspoon Fresh Thyme Finely Chopped

1 Teaspoon Onion Powder

1 Parmesan Rind *Optional*

½ Cup Shredded Parmesan to Garnish

ASSEMBLY

1. In a large mixing bowl add the egg, ½ teaspoon salt, garlic powder, and cracked pepper.  Whisk together until fully combined.
2. Add the ground beef to the egg mixture and mix together until the egg is fully incorporated.
3. Form the meatballs into 12 – 14 balls, and place in the bottom of a Dutch oven. 
4. Place the Dutch oven on the stove and heat on medium low heat.
5. Brown the meatballs on all sides. 
6. While the meatballs are cooking, make the sauce. 
7. In a large mixing bowl add the carrots, celery, garlic cloves, tomato paste, crushed tomatoes, coconut aminos, red wine, bone broth, 1 teaspoon pink salt, rosemary, thyme, onion powder, and parmesan rind.  Mix well.
8. Pour the tomato mixture into the Dutch oven and cook on low, bring to a simmer.
9. Cover the Dutch oven and simmer for 30 minutes, stirring occasionally.    
10. Uncover the Dutch oven and simmer for another hour. 
11. You can serve this dish all on it’s own or on top of pasta. 
12. Plate the meatballs, cover with the ragu sauce and shredded parmesan.
13. ENJOY!