Sometimes you just want a great bolognese, so we've set out to make just that. This is a butcher shop-style ragout with ground grass-fed beef (chuck) mixed with ground free-range pork, smoked bacon and beef liver. It's braised for 6 hours with extra virgin olive oil and tomatoes. The result is a rich, super hearty bolognese that does not disappoint. Great to have one in the freezer for when you're craving those Italian flavors but want to skip the grain-drain from eating the refined carbs that usually go with pastas. Ingredients: Grass-fed beef (chuck), free-range pork, beef liver, cured free-range bacon, tomatoes, balsamic vinegar, on ion, carrot, garlic, rosemary, extra virgin olive oil, fleur de sel, black pepper.