Savory Mushroom Bolognese with Ground Organs

INGREDIENTS

• 4.5 Tbsp pork lard

• 1.5 lbs mixed mushrooms (cremini, shitake, oyster), chopped into 1/2" squares

• 1 tsp oregano

• salt

• 1 lb ground beef

• 1/2 lb (ground) organs: liver, kidney, and/or heart

• 2 Tbsp tomato paste

• 2 28 oz can diced tomatoes

• 2 c bone broth

• 1/4 cup basil leaves diced, plus more for garnish

• raw parmesan (or raw butter or olive oil) for garnish (optional)

• spaghetti, gluten-free pasta, or zucchini spirals

DIRECTIONS

1. Add lard to large pot on medium-low heat. When melted, add mushrooms, oregano and 1.5 teaspoons salt. Stir well and cover the pot for 8 minutes while the mushrooms steam. After 8 minutes, remove the lid, increase heat to medium-high and cook off the water from the mushrooms.

2. Add ground beef and ground organs, along with 2 more teaspoons salt. Mix well while this cooks for about 5-8 minutes. When mostly cooked, add tomato paste and stir well. Add tomatoes and bone broth and turn heat to high. Stir occasionally as this comes to a boil. Then reduce heat to low and let simmer for an hour while flavors get to know each other and sauce thickens.

3. Meanwhile, prepare your noodles of choice. Before serving, mix chopped basil leaves into bolognese. Garnish dish with additional basil and optional parmesan.

Adapted from Offally Good Cooking