I love a good marinara, but sometimes I don’t have the time to batch purée and transfer. This bone broth marinara is called rustic because the veggies and meat are left in small but distinguishable pieces instead of pureed until smooth. Also, this marinara is cooked less time but still packs amazing flavor. The bay leaf and fennel flavor from our bone broth Mother’s match incredibly with the tomato and bell peppers.
- 2 14oz cans diced tomatoes or m, one 28 oz if that’s easier to find
- 1 14oz can tomato sauce
- 2 sweet bell peppers diced
- 1 small onion diced
- 1 can of tomato paste
- 1 jar FOND Bone Broth Mother’s
- 1 lb ground beef crumbled into bite size pieces
Put all ingredients into a pot and bring to a boil, you can add the beef into the pot in pieces and let cook for 5 minutes. Then cover and leave for 2 hours on low. Once the flavors have had time to melt together, feel free to season to taste with basil, oregano or my personal favorite Redmond Real Salt!