Tomato sauce becomes naturally sweet thanks to clay’s alkaline in nature and interacting with acidity in tomato, neutralizing the pH balance. When slowly evenly cooked in clay and it tastes more robust with authentic flavors and textures. You just can’t compare making it in a metal pot or a pressure cooker.
1 Tbsp olive oil
1 lb 85% lean ground grass-fed beef
Salt and freshly ground black pepper
1 small yellow onion, finely chopped
3 garlic cloves, minced
2-4 cups fresh stewed tomatoes
A bottle of organic tomato sauce
3/4 cup water, or as needed
2 1/2 Tbsp tomato paste
1/4 cup chopped fresh basil*
3/4 tsp dried oregano
1 small carrot, finely chopped
1 rib of celery, finely chopped
1/4 cup finely shredded parmesan, plus more for serving
Chopped fresh parsley, for garnish (optional)
1. Using a medium pan, heat up olive oil, over medium-high heat. Once the oil is ready, sauté garlic and onion until onions are slightly soft.
2. Add ground beef. Let the meat cook a bit. Add carrots and celery. Mix and let cook for a couple of minutes.
3. Transfer to your clay pot. Add tomato sauce, salt, bay leaves, pepper, and peperoncino. Mix to combine.
4. Set on “stew” to cook for 1 hour. Or on “slow” to cook for 1.5 hours (Note: don’t forget to stir it occasionally to make sure it does not stick in the bottom of the pot to burn)
5. Taste and adjust seasoning and leave in warm for desired time.
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